Smoked Haddock & Spinach Kedgeree Recipe | Abel & Cole
Smoked Haddock & Spinach Kedgeree
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Prep: 15 mins
Cook: 25 mins
Kedgeree gets its name from the Indian word “khichari”, which is a good catchall for rice dishes. You’ll create your own broccoli rice and top it all off with sustainably sourced haddock and a free range poached egg.
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331 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • A head of broccoli
  • 2 smoked haddock fillets
  • 2 large handfuls of baby leaf spinach
  • 2 eggs
  • 1 tsp garam masala
From your kitchen
  • 2 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Food processor (optional)
  • Foil
  • Baking tray
  • Large frying pan
  • A couple of pans with lids
  • Kitchen paper
Step by step this way
  • 1.

    Heat your oven to 200ºC/Fan 180ºC/Gas 6. Peel and dice the onion. Trim the broccoli. Break into small florets. Pulse in your food processor to make ‘rice’. No processor? See our tip.

  • 2.

    Wrap the haddock fillets loosely in foil and place on a baking tray. Bake for 25 mins or till just cooked through. To test, part the flesh with a fork. It should come away in large flakes.

  • 3.

    Meanwhile, warm 2 tsp olive oil in a large frying pan. Add the onion and cook for 5-10 mins till softened and golden. Add a splash of water if it looks like drying out.

  • 4.

    While the onion cooks, heat a large pan and add the spinach. Wilt over a medium heat for 1 min. Take off the heat, drain well then finely chop. Set aside. Boil a small pan of water. Break your eggs into 2 small cups or bowls, ready for poaching.

  • 5.

    Stir 1 tsp of the garam masala into the softened onions and cook for 1 min. Stir in the broccoli rice with the spinach and a splash of water and sauté for about 3-5 mins till tender.

  • 6.

    Once you’ve added the broccoli to the pan, heat the water in your little pan to a simmer and carefully slide the 2 eggs in. Simmer gently for 2–3 mins till just set, then remove using a slotted spoon onto a plate lined with kitchen paper.

  • 7.

    Divide the broccoli rice between two bowls. Top with the cooked haddock and its juices, and then a poached egg each. Season and serve.

  • Tip

    Grate idea
    A food processor makes whizzing up vegetable rice easy. If you don’t have one then you just need a grater. Coarsely grate the broccoli stalk and florets and you’ll have a bowl and crunchy green grains ready in 5-10 mins.