I want to talk about a favourite breakfast of mine, which also makes for a delicious lunch. Kedgeree was originally Indian, but was brought back by the British and is now a familiar dish in the UK. Sometimes, eaten for Sunday brunch with champagne! I like to keep the spicy, Indian flavour in mine… but you can omit is as you wish.

Kedgeree serves 4-6.

500 gms smoked haddock (un-dyed), or fresh salmon, or smoked mackerel, or 3 tins of tuna, or even a mixture of these.
3 free range eggs
2 cups long grain or basmati rice
50 gms butter
Sea salt and freshly ground pepper
1 bunch of finely chopped parsley
1 tsp garam masala (optional)

In a large, heavy-based saucepan, over medium-high heat, bring about 2 litres of water to the boil. Once boiling, add 3 teaspoons of salt. Add the rice and boil until al dente, approximately 15-20 minutes. Test by biting through a piece, if there is no white core it is done. Drain into a colander and set aside.

While the rice is cooking, flake your fish up into bite sized pieces, not too small that you lose the texture. You can also hard-boil your eggs during this time. Simply put the eggs in a small saucepan and just cover with cold water. Place over medium heat and bring to a gentle, rolling boil. Once the water is boiling, time the eggs for 6 minutes. Remove from the heat and plunge into cold water. This will give you perfect hard-boiled eggs with a just-cooked-through centre. Boil the eggs for too long and you risk the yolk turning grey, Yuk!

Place the empty saucepan you used for the rice back onto medium heat and add half the butter and some freshly ground black pepper. When the butter has melted and is starting to bubble, add the flaked fish, stirring gently to warm it. If you are going to use any garam masala, add it now as well. When the fish is heated through, add the drained rice, and then the hard-boiled eggs, which you have shelled and roughly cut into eighths.

Once everything is heated through, check it for seasoning and add extra salt and pepper if you wish. Remove from the heat and throw in the finely chopped parsley. Give it a gentle stir through and serve in warm bowls, preferably with bottle of cava!!

¡Buen provecho!

Erica Choate

Article copyright 24/7 Valencia

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