AVOCADO AND HADDOCK KEDGEREE

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Recipe

  • 1 cup brown basmati rice
  • 2 cups water
  • 200 g haddock
  • 1 cup milk
  • 1 tablespoon avocado oil or olive oil
  • 6 spring onions sliced
  • 1 tablespoon curry powder
  • 1 avocado sliced
  • 2 eggs, hard boiled and quartered
  • Fresh coriander for garnish
  • Ground back pepper to taste
  • ½ of the juice of lemon

Description

  1. Cook 1 cup of brown basmati rice in 2 cups of water, until tender, drain and rinse.
  2. Poach approximately 200 g of haddock in milk until it flakes with a fork.
  3. Fry the rice in a tablespoon of avocado oil (or olive oil), add the haddock, 6 spring onions sliced and a tablespoon of curry powder
  4. Gently toss the fish into the rice.
  5. Slice in one whole avo and serve with hard-boiled egg quarters and garnish with fresh coriander, a grinding of black pepper and a good squeeze of lemon juice.