K

edgeree restyled = Smoked haddock, chive and parsley risotto topped with samphire, pan fried curried haddock loin, soft poached egg and sourdough crispy crumbs.

A modern take on kedgeree if you like and a recipe thats been on my ‘testing’ list for little under a year? I often come up with ideas of dishes that I want to experiment with but there are never enough meals in the week, pounds in the purse or free blog appropriate evenings to do so. But as I sit and indulge in the Masterchef final I write this post and realise the influence this years competition has had on my food. Restaurant worthy presentation for an otherwise hearty, homely supper. But with all the elements of a traditional kedgeree (smoked fish, eggs, rice and curry) its a winner on flavour combination.

I used poached duck eggs here instead of the traditional boiled egg as I don’t know anyone or any dish that doesn’t benefit from a cascade of delicious vibrant orange yolk. But with the soft texture of the egg, fish and risotto, some crispy baked sourdough breadcrumbs are the perfect textural contrast. Also feel free to use cod or any other meaty white fish.

Serves 2

• 200g (or two large handfuls) risotto rice
• 750ml hot fish stock
• 1 shallot, diced finely
• 1 large garlic clove
• 50g butter
• 125ml dry white wine
• Handful chives, chopped
• Handful flat leaf parsley, chopped
• 1 lemon, juice and zest
• 2 haddock fillets
• 1 tbsp curry powder
• 1 large filler of smoked haddock (skin removed), chopped into cubes
• 1 fresh duck eggs
• 1 x packet samphire (enough for two)
• 2 slices sourdough bread

1. Start by rubbing the haddock fillets with the curry powder. Season and set aside until ready to cook. Preheat the oven to 180°C.
2. Place the sourdough breadcrumbs on a baking tray and drizzle with a little oil and season. Toast in the oven for about 10 minutes until crispy and golden. Remove and set aside until serving.
3. For the risotto, melt half the butter and a tsp of oil in a saucepan. Add the shallot and soften over a gentle heat until soft and translucent. Add the garlic and soften for another minute or so.
4. Turn up the heat and add the rice. Toast for a few minutes until beginning to turn a little translucent too. Add the wine and simmer away until fully absorbed. Have the fish stock hot and ready in a nearby saucepan. Keeping the risotto at a gentle simmer add ladle by ladle of the stock to the risotto making sure it doesn’t dry out. You may or may not need all the stock but you want to simmer for 18-20 minutes until the rice is cooked and you have a thick but still oozing consistency.
5. When the rice is cooked add the chunky cubes of smoked haddock and stir through until cooked. The fish will turn white quickly as it cooks in the hot rice (a matter of minutes). It will flake apart when done so use a fork to flake it through to distribute amongst the risotto.
6. Remove from the heat and add the remaining butter, the chopped herbs and the lemon zest and juice. Add plenty of black pepper and salt to taste. Once the butter has melted, stir all to combine. Place a lid on top and set aside to keep warm.
7. Meanwhile, steam the samphire for 3 minutes and keep warm.
8. Get a frying pan really hot and add a splash of oil and at the same time heat a pan of boiling water for the eggs bringing it to a gentle simmer.
9. Fry the curried haddock fillets for 1 minute on each side in the frying pan, just to get the coating golden and crisp before adding to the oven and cooking through for about 5 minutes depending on the thickness of the fish.
10. In this 5 minutes, poach the eggs. Turn the water down to a gentle simmer and crack your duck eggs into the water. Poach for a few minutes just until the white is set but the yolk is still runny and soft to touch when tested. Remove using a slotted spoon and rest while your plate the rest of the elements.
11. When ready to plate up make sure you have some pre warmed serving bowls. Serve a generous spoonful of oozing risotto into the middle. Top with a handful of samphire and then the cooked curried haddock. Top with one of your poached eggs and crack over some black pepper. Drizzle with any curried oil leftover in the baking try from the curried fish and scatter with a handful or crispy sourdough breadcrumbs.
12. Serve!