🐟 The Savvy Smoked Haddock Kedgeree

🐟 The Savvy Smoked Haddock Kedgeree

🐟 The Savvy Smoked Haddock Kedgeree

A vibrant, high-protein breakfast or brunch. The addition of Turmeric Curry kraut at the end provides a zesty, digestive boost that classic recipes lack.

  • 🔥 Serve: Hot

  • ✨ Probiotic Status: Stirred through at the end

  • Ingredients:

    1. 200g Basmati rice (cooked and cooled—leftover rice works best!)

    2. 200g Smoked Haddock fillet

    3. 100g Fine green beans (trimmed and halved)

    4. ½ cup Frozen garden peas

    5. 2 Large eggs (hard or soft boiled, peeled and quartered)

    6. 1 tsp Butter (or coconut oil)

    7. 1 tsp Curry powder (optional, for extra depth)

    8. 4 tbsp Turmeric Curry kraut

    9. Fresh parsley and a lemon wedge to garnish

  • Method:

    1. The Fish: Place the haddock in a shallow pan and cover with water (or milk). Bring to a gentle simmer and poach for 5–8 minutes until the fish flakes easily. Remove from liquid, discard skin, and flake into large chunks.

    2. The Veg: While the fish poaches, steam or boil the green beans and peas for 3–4 minutes until tender-crisp. Drain and set aside.

    3. The Base: Heat the butter in a large pan. Add the cooked rice and curry powder (if using). Stir over medium heat for 3 minutes until the rice is piping hot and coated in butter.

    4. The Assembly: Gently fold the flaked fish, green beans, and peas into the rice.

    5. The Savvy Step: Remove the pan from the heat entirely. Fold in the cold Turmeric Curry kraut. The residual heat from the rice will warm the garlic and ginger aromatics in the kraut without killing the probiotics.

    6. To Serve: Top with the quartered eggs, a heavy sprinkle of parsley, and a squeeze of lemon.

 

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