Kedgeree and pea purée on toast
- February 2006
- for 4 people
- Ready in 40 minutes
You don’t have to blitz the peas in this recipe but the purée looks great – and it stops them rolling off the toast.
What is kedgeree? It’s a spiced rice dish, usually made with smoked haddock, peas and eggs – hence the name on this page. This is a bit of a hack, with puree instead of the full pea! See how to make a traditional version.
Per serving: 390kcals, 15.9g fat (7.8g saturated), 40.9g protein, 22.7g carbs, 3g sugar, 4g salt
2 free-range eggs
670g undyed smoked haddock fillets
30g butter, plus extra for spreading
1 medium onion, finely chopped
1 level tbsp mild curry powder
100g frozen peas, thawed
4 slices bread
1. It’s best to cook the eggs first so that nothing is distracting you. For creamy soft-boiled yolks, add them to water at a rolling boil and cook for 7 minutes, then plunge them into cold water and peel as soon as they are cool enough. Set aside.
2. Meanwhile, pop the haddock fillets into a saucepan and just cover with water. Bring the water to a simmer and poach the fish for 6-8 minutes. Drain, reserving a ladleful of the haddocky water. Set the fish aside until cool enough to handle, then flake into large chunks, discarding the skin and bones.
3. Melt half the butter in a small, clean saucepan over a medium-low heat. Add the onion and curry powder and gently fry for 4-5 minutes, until soft and translucent (don’t let it go brown). Add the peas and reserved fishy water and simmer for 5 minutes. Remove from the heat and stir in the remaining butter. Mash the pea mixture in the pan or whizz in a food processor. Keep warm.
4. Toast the bread on both sides, then let it cool and anoint lightly with butter (or olive oil). Smear the pea purée over the toast and top with the haddock, then wedges of boiled egg. Season with black pepper and tuck in.
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