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!
- 200 g arborio risotto rice
- 2 x smoked cobbler fillets
- 1 litre of vegetable stock
- 25 g butter
- 2 tbsp cooking oil
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 garlic clove
- 50 ml cheap white wine
- 1 small white onion
- 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.
- Add the white wine to the pan and you should he a nice sizzle whilst it de-glazes the pan.
- 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.
- 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.
- Leave it to rest and put a lid on it to keep it hot.
- Poach your eggs, a little bit of white wine vinegar in the pan helps.
- You can add some ground chilli if you'd like it spicier.
- I've also added a little bit of spinach into mine and it works great!