Fish and Seafood Recipes - Poached Egg and Mushroom Kedgeree

Ingredients

• 350 g/12 oz un-dyed smoked haddock fillet

• 75 g/3 oz/1/3 cup butter

• 1 onion, sliced

• 100 g/4 oz/2 cups button mushrooms, sliced

• 225 g/8 oz/1 cup long-grain rice

• 1.5 ml/1/4 tsp cayenne

• Salt and freshly ground black pepper

• 10 ml/2 tsp lemon juice

• 300 ml/1 1/4 cups water

• 2.5 ml/1/2 tsp grated nutmeg

• 4 eggs

• 20 ml/4 tsp single (light) cream

• Chopped coriander (cilantro)

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Method:

1. Skin and dice the fish, discarding any bones. Melt the butter in a large frying pan (skillet) and fry (sauté) the onion for 2 minutes, stirring until lightly softened.

2. Add the mushrooms and fry for a further 2 minutes, stirring. Stir in the rice, fish, seasonings, lemon juice and the water.

3. Bring to the boil, reduce the heat, cover and cook gently for 20 minutes or until the rice has absorbed nearly all the water.

4. Stir in the grated nutmeg. Make 4 wells in the rice mixture. Break an egg into each and top each with 5 mill tsp of cream.

5. Cover and cook gently for 15-25 minutes depending how well-cooked you like your eggs. Sprinkle with the coriander and serve straight from the pan.