Where does haddock with creamy rice come from ?
The anglophone readers of my blog certainly know the answer to that question, but I will still keep it for the end of this post
to make sure you read all the recipe to make sure you actually test the recipe because it comes from a place that suffers of very bad reputation for food event though this dish is really delicious).
That being said, this recipe is also a very good opportunity to use rice leftovers !
I take from my fridge and my cupboard for two:
150g of cooked white rice
1 small onion
2 tablespoons of curry powder
a few leaves of fresh parsley
20 cl liquid cream
200g smoked haddock
3 slices lemon
1 laurel leaf
30 cl milk
To discover the origins of this dish you can read the rest, unless you have already guessed by the list of ingredients :
I boil the eggs for 10 minutes, peel them and cut them in half.
In a pan, I pourthe mil, add the lemon, the laurel and the haddock. I stew it on mild heat for 10 minutes. I retrieve it from the pan and cut it into big chinks. I spare it on the side.
The milk is used to sofetn the haddock, which is too dry when warmed directly in a pan. I often spare parts of a filet after I have stewed it in the lil and put in the freezer to reuse directly for another dish.
Then I chopp the onion finely. I wash and chop the parsly. I put the butter to melt in another pan and fry the onion gently. I add the curry and cook the onion until it is soft. I pour the rice and continue to cook it for 5 minutes. Then I add the cream and the parsley and cook another 5 minutes. Finally, I add the haddock and the eggs on top of the rice and serve immediately !
So, you still haven’t guessed where this dissh is from ?
In fact, its a british dish, yes, like Great Britain, the country that suffers from not-so-well-deserved bad reputation regarding food. Now you can admit that if I had told you that from thestrat, you would not have given glance to this recipe. Am I wrong ?
Anyway, it’s an English dish, but English from the former colonies since it has been imported from India and mixes typically british products (the haddock) and indian curry. The English call this dish a Kedgeree, in reference to the indian dish it is inspired from. And at the time it was made fro breakfast (and that is where I start to disagree with the English !)