Greyson’s Kedgeree

GREYSON’S KEDGEREE RECIPE

Ingredients:
50g butter
2 medium onion , finely chopped , chopped garlic to taste ,
3 cardamom pods, split open
¼ tsp turmeric
1 small cinnamon stick
2 fresh bay leaves or 1 dried
450g basmati rice
1 litre/1¾ pints chicken stock or fish stock, ideally fresh
750g smoked haddock fillet , 2 cups cooked mussels , 2 cups cooked prawns .
3 eggs
3 tbsp chopped fresh parsley
1 lemon , cut into wedges, to garnish

What to do:

1. Melt the butter in a large saucepan (about 20cm across), add the onion and garlic and cook gently over a medium heat for 5 minutes, until softened but not browned. Stir in the cardamom pods, turmeric, cinnamon stick and bay leaves, add some olive oil to taste then cook for 1 minute.
2. Tip in the rice and stir until it is all well coated in the spicy butter. Pour in the stock, add 1/2 teaspoon sea salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a closefitting lid, reduce the heat to low and leave to cook very gently for 8 to 12 minutes.
3. Meanwhile, bring some water to the boil in a steamer. Add the smoked haddock and simmer for 4 minutes, until the fish is just cooked. Lift it out on to a plate and add cooked mussels and prawns, leave until cool enough to handle. Hard-boil the eggs for 8 minutes, cool slightly, then peel and halve.
4. Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and seafood , cover again and return to the heat for 2-3 minutes, or until the fish has heated through. Gently stir in almost all the parsley, and season with a little sea salt and black pepper to taste. Serve by halving the eggs and sprinkling with paprika then scatter with the remaining parsley and garnish with lemon wedges and celery salt.