Photo: Pille R. Priske
Creamy smoked haddock & saffron kedgeree
12 ingredients
15 min + 25 min
Serves 6 - 0
openrecipes
Use good quality un-dyed fish in this creamy brunch rice pot with hard boiled eggs and saffron
Estimated Nutrition (whole recipe, rough)
616
Calories
37g
Protein
25g
Fat
55g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300g basmati rice
- 50g butter
- 3 hard-boiled eggs , shelled and halved
- 200ml double cream
- 500g naturally smoked haddock , skin removed
- 100ml white wine
- 1tsp cayenne pepper
- pinch saffron strands
- 1 tbsp mild curry powder
- freshly grated nutmeg
- small handful flat-leaf parsley , chopped
- 1 lemon , cut into wedges, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes