Smoked Cobbler Kedgeree

Kedgeree was a dish I first became aware of whilst working on the Norfolk coast, we used to use risotto rice as a base because it absorbed a lot more flavour. Kedgeree is an English invention traditionally made with fish, lightly spiced rice and hard boiled eggs, my recipe has a little bit of a spin on it, I like to use a soft poached egg and smoked fish.

The dish was created somewhere around the late 1700s, it’s a colonial version of a simple lightly spiced rice dish containing legumes, however it was adapted slightly and the British added fish and boiled eggs to the mix. Kedgeree was often a breakfast dish because fish would go off quickly in the heat, using it in the morning provided a window of opportunity.

I’ve picked smoked river cobbler for this recipe, it’s very similar in taste to that of smoked haddock but a little bit cheaper, so if you’re on a budget and want a quick family meal, this is the ticket.  It doesn’t have to be eaten for breakfast, it’s perfect for lunch and dinner too!

kedgeree

Smoked Cobbler Kedgeree
Serves 4
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 200 g arborio risotto rice
  2. 2 x smoked cobbler fillets
  3. 1 litre of vegetable stock
  4. 25 g butter
  5. 2 tbsp cooking oil
  6. 2 tsp cumin
  7. 1 tsp turmeric
  8. 1 tsp ground coriander
  9. 1 garlic clove
  10. 50 ml cheap white wine
  11. 1 small white onion
Instructions
  1. Firstly start by finely dicing an onion, get a pan on medium heat, melt butter and add a bit of cooking oil to the pan, add the onions and soften them, finely chop a clove of garlic and add it to the pan, cook the onions and garlic for a few minutes.
  2. Add the white wine to the pan and you should he a nice sizzle whilst it de-glazes the pan.
  3. Add the risotto to the pan and give it a good stir, add two ladles of vegetable stock and stir it, turn the heat down a little bit and keep topping up the risotto with vegetable stock every now and then. This will take about 20 minutes.
  4. Once the risotto rice is just about cooked, add the spices and roughly chop the smoked cobbler and add to the risotto, add a little bit more water to help poach the fish. Cook for a further 5 minutes or until the fish is cooked. Check for seasoning, add a little bit of salt and pepper if needed.
  5. Leave it to rest and put a lid on it to keep it hot.
  6. Poach your eggs, a little bit of white wine vinegar in the pan helps.
Notes
  1. You can add some ground chilli if you'd like it spicier.
  2. I've also added a little bit of spinach into mine and it works great!
Bubble & Squeak http://www.bubbleandsqueak.co/

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