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Parsley Box offer chilled meat and fish selections for you to turn into culinary masterpieces at home.
Smoked Haddock Kedgeree
Our in-house chef shows you how to make a delicious and easy Smoked Haddock Kedgeree using the haddock fillet from the Fresh Fishmonger’s Box and Parsley Box’s Golden Vegetable Rice.
Watch the video below and read on for the full recipe.
Pre heat oven to 180⁰C (fan-forced).
Place a baking tray in the oven to heat.
Place the haddock in a small tin foil pouch (as pictured).
Lightly coat the haddock in oil.
Place the fish in its tin foil pouch on the hot baking tray in the oven.
Cook for 10 minutes or until done.
Bring a small pot of water to the boil and add the egg.
Cook for 5-8 minutes, depending on how soft you like your eggs.
Remove egg from water and allow it to cool slightly.
Heat your golden veg rice in the microwave as instructed on the pouch.
Peel your egg, removing all the shell.
Finely chop your parsley. Keep a small amount aside for garnish and add the rest to the rice.
Flake half of your fish into large chunks and add to the rice and parsley.
Mix to combine.
Transfer into serving bowl.
Flake remaining fish on top and flavour with a generous squeeze of lemon.
Garnish with boiled egg and remaining parsley sprinkled over top.
Eat and enjoy!
Add a little curry powder to give your Kedgeree a robust kick
We’d love to see a photo. Or let us know a recipe suggestion of your own.