DirectionsStep1pre-heat oven to 180°C fan.Step2position the haddock fillet, skin side down, over a large piece of foil; top with slices of butter and dust with black or white pepper (plus a sprinkle of salt if using unsalted butter).Step3fold the sides of the foil to make a parcel, scrunching together the open edges to seal.Step4bake for 15-18 minutes or until fish is cooked - it should look opaque and flake easily; peel off skin and discard any bones; set aside, keeping it wrapped so it stays warm in its juices.Step5while the haddock bakes, place extra virgin olive oil in a frying pan and add the cleaned and sliced mushrooms, minced shallot, broth granules or crumbed stock cube, and wine; sautée for about 5 minutes or until the win…Step6put eggs in a saucepan, add enough cold water to submerge them, then bring to a boil; simmer for 4 minutes, drain the hot water and immediately run cold water over the eggs for 1 minute to stop them cooking furt…Step7back to the mushroom pan, add the riced cauliflower, salt, spices and double cream; continue to cook for another 5 minutes, stirring often; finally add haddock chunks and juices, stirring gently to mix and heat t…Step8cut the eggs into halves or quarters and place them over the kedgeree.Step9serve immediately, sprinkled with coriander leaves (if using)IngredientsIngredients400 gramsSmoked Haddock Fillet (de-boned, with skin on)30 gramsSalted Butter1 sprinkleWhite Pepper (or ground black)200 gramsBrown Chestnut Mushrooms2 tablespoonsExtra Virgin Olive Oil (U.S. option HERE)1 Small Shallot (minced)1 teaspoonBroth Granules (or 1/2 stock cube, crumbled)40 gramsWhite Wine250 gramsRiced Cauliflower½ teaspoonFine Himalayan Pink Salt (U.S. option HERE)½ teaspoonCumin1 teaspoonGaram Masala¼ teaspoonChilli Powder1 teaspoonTurmeric70 gramsDouble Cream3 Extra Large Eggs (or 4 medium)add Fresh Coriander Leaves (optional)See moreNutritionalNutritional780 CaloriesFrom queenketo.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
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