Smoked Haddock and Puy Lentil Kedgeree
A simple tasty supper, the Puy lentils add a lovely peppery
taste and are a great addition, nutritionally. If there are any
leftovers, using damp hands press into rounds and fry until
golden and piping hot.
Instructions
-
1
Melt the butter in a large saucepan and cook the onions until softened. While the onions are cooking, place the haddock in a single layer and cover with 1 litre of boiling water, then set to one side.
-
2
Stir the curry powder and cumin into the softened onions and cook for 1 minute before adding the rice and lentils. Stir thoroughly to coat in the spices and buttery onions. Strain the water from the haddock and pour it over the rice and lentils, stir, and then simmer gently, stirring from time to time.
-
3
Flake the haddock, discarding the skin. When the rice has been cooking for about 10 minutes, stir in the fish and continue to cook until the rice is tender and the mixture is thickened, adding a little more water if needed. To serve, stir through the lemon zest, juice and chopped coriander. Season to taste.
Ingredients
- 25g butter
- 2 onions, chopped
- 350g smoked haddock
- 1 tbsp medium curry powder
- 1 tsp ground cumin
- 250g paella rice
- 200g puy lentils
- 1 lemon, zest and juice
- 4 tbsp fresh coriander, chopped
Total time required 30 mins
- Preparation time: 5 mins
- Cooking time: 25 mins