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Servings 4
Calories 367 kcal
Prep Time25 mins
Cook Time15 mins
Total Time40 mins

Ingredients
 

  • 350 g natural smoked haddock
  • 100 g unsalted butter
  • 6 spring onions, sliced into 2cm pieces on a long angle
  • 200 g button mushrooms, sliced
  • pinch or two curry powder
  • 2 x 250g packets microwave Basmati rice, one plain one brown rice, reheated
  • 100 g cooked frozen peas
  • 10 medium asparagus spears, griddled and sliced into 2cm pieces on a long angle
  • 6 tbsp roughly chopped parsley
  • 2 hard boiled eggs, shelled and roughly chopped
  • 4 tbsp créme fraîche (optional)
  • salt and freshly ground black pepper

Instructions
 

  • Place the skinned haddock into a bowl, pour over boiling water and immediately cover with cling film leave for 6-8 minutes.
  • Heat the butter in a large frying pan. Add the spring onions and cook for 1 minute, then add the mushrooms and a pinch or two of curry powder to soften for 4 to 5 minutes.
  • Stir in the warmed rice, peas, asparagus, parsley and mix well.
  • Drain the haddock well, and then flake into nice pieces, not too small.
  • Add the haddock, eggs and créme fraiche, season well with salt and pepper.
  • Serve.
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Nutrition Facts
Spring Kedgeree
Amount per Serving
Calories
367
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
14
g
88
%
Cholesterol
 
214
mg
71
%
Sodium
 
712
mg
31
%
Potassium
 
777
mg
22
%
Carbohydrates
 
9
g
3
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
30
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Breakfast, Fish, Main Course, Rice
Cuisine British, ITV This Morning, Spring
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