Smoked Haddock on Kedgeree with a Saffron Sauce

Smoked Haddock on Kedgeree

Smoked Haddock is a very comforting dish to have in the winter. The sauce in this dish is prepared from the poaching milk keeping the calories low and keeping all the flavour fish. Kedgeree is an Anglo-Indain dish which usually includes the haddock. In this recipe I serve the haddock on the rice.

6 Portions
Prep: 10-15 minutes
Cook: 20 minutes


Smoked Haddock

  • 6*150g naturally smoked haddock, boneless fillets
  • 1 litre semi skimmed milk
  • 2 bay leaves


  • pinch saffron threads
  • 1 1/2 tbsp corn flour
  • pinch paprika


  • 300g basmatti rice cooked
  • 100ml reserved poaching milk
  • pinch saffron threads
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 onion, finely diced
  • 2 tbsp parsley, finely chopped
  • 50g sugar snap beans, sliced into .5-1cm pieces
  • 1 plum tomato, deseeded and finely diced
  • pinch grated nutmeg
  • pinch paprika

To Serve

  • 18 quail eggs, hard boiled and peeled
  • 2 tbsp parsley finely chopped


  1. Smoked Haddock: Place the haddock fillets in a large pan with the milk, bay leaves, cardamom pods and peppercorns (the milk should just cover the fillets, if it doesn't,t add a little more milk). Cover the fillets with buttered grease proof paper and place the pan over a moderate heat. Bring the milk to a boil and remove the pan from the heat and leave the haddock to cook for 5 minutes. Carefully remove the fillets from the pan and cover them with foil. Keep the fish warm until ready to serve. Strain the milk and set aside for the sauce and kedgeree.
  2. Sauce: Place 400ml of the poaching milk (reserve 100ml for kedgeree) in a saucepan and add the saffron stands, bring it to a strong simmer, In a small bowl or container place the flour then stir in a further 60 ml of poaching milk, stirring constantly so as to avoid lumps. Stir the milk in flour with a wooden spoon into the milk in the saucepan. Stir the milk for a couple of minutes, then leave it on a low simmer for a few minutes until it has thicken to a sauce consistency (coats the back of the wooden spoon). Stir in a pinch of paprika and season it with a pepper to taste. Set the sauce aside and keep warm until ready to serve.
  3. Kedgeree: Place the oil in a saucepan over a moderate heat with the onion and saffron strands, sauté it for a couple of minutes. Add the garlic and cook for a further minute. Stir in the rice, sugar snap beans and milk. Cook for 3 minutes, stirring regularly until heated through. Add the remaining ingredients and cook for a further minute. Remove the rice from the stove and serve.
  4. To Serve: Place the rice in the centre of each plate. Place the haddock on the rice and place 3 quail eggs around the edge of each plate. Pour the sauce over the haddock and around the edge of the plate and sprinkle the parsley over the haddock fillets. Serve hot.