This #FoodFriday find out how to make kedgeree courtesy of Fishers, the well-loved seafood restaurant in Clifton Village. As well as following this recipe, you can get a taste of Fishers at Home by ordering oven-ready meals and fresh fish from their online shop or takeaway fish and chips.

Lightly curried rice with flakes of natural smoked haddock, prawns and lemon butter sauce, topped with a soft-boiled egg. Kedgeree has long been a Fishers favourite and has been on our menu for as long as we can remember. We can’t wait to serve it in our restaurant again, which we hope to safely re-open on Wednesday 14 April, in line with the government guidance.

For now, we’re delighted to share our recipe – hopefully you’ll see why we love it so much at Fishers! Lovely for a hearty and warming lunch or for a delicious dinner, it goes perfectly with a fillet of pan-fried or oven-roast salmon and creamed spinach or greens. 

Kedgeree with lemon butter sauce from Fishers

Kedgeree with lemon butter sauce recipe

Recipe feeds two people.

Ingredients

1 banana shallot (finely chopped)
2 garlic cloves (crushed, finely chopped)
50g salted butter
Splash of olive oil
10g garam masala
10g turmeric
1 bay leaf
1 star anise
5 cardamom pods
200g basmati rice
600ml vegetable stock
Juice of 1 lemon
20g sultanas
250g natural un-dyed smoked haddock fillets (plus enough milk to poach)
100g cooked peeled prawns
Salt & pepper to taste
2 eggs
Optional: lemon wedges and fresh parsley to garnish

For the lemon butter sauce

1 banana shallot, roughly chopped
Juice of 1 lemon
Splash of white wine
250g salted butter (cubed)
150ml double cream

Method

  • First off, let’s make our lemon butter sauce. Once finished, this can be kept at room temperature until it’s ready to serve, so you can make this in advance if you like. Place the shallot, lemon juice and white wine in a pan and cook on a low/medium heat until this has reduced down by half. Remove from the heat and whisk in the butter until it’s all incorporated, and then add the double cream and carry on whisking until it looks lovely and smooth.
  • Now for the kedgeree! Slowly fry the shallot and garlic in the butter and oil for about five minutes.
  • While this is frying, you can boil the eggs. Boil a pan of water and add the eggs for 6-7 minutes (you want these soft boiled – if you like the yolks set, boil them for a little longer). Transfer them to a bowl of cold water and peel them once they’re cool enough to handle.
  • Add the garam masala, turmeric, bay leaf, star anise and cardamom pods and cook gently without colour until the shallots are soft and you can smell the spices.
  • Stir in the rice until it’s all coated in the spices and butter. Pour in the stock and add the lemon juice and sultanas, bringing the pan to a boil. Cover with a lid and reduce the heat to low and for about 12-14 mins.
  • While the rice is cooking, bring some milk to simmer in a large shallow pan. Add the smoked haddock and let this simmer for 4 minutes. You want the fish to be just cooked – lift this out of the milk and put the fish on a plate, leaving it to cool slightly. Once it’s cool enough to handle, flake the fish and break up any large bits. Watch out for any bones or skin and disregard these. (Keep the milk for a delicious base for chowder or fish pie.)
  • Check that all the liquid has been absorbed and remove from the heat. Add the smoked haddock and prawns to the pan and using a fork, gently stir in.
  • Remove the star anise, cardamom pods and bay leaf and add salt and pepper to taste.
  • Spoon the rice onto a plate or bowl and spoon over a ladle of the delicious lemon butter sauce. Place the egg on top and garnish with fresh parsley. Serve with a wedge of lemon to squeeze.

Fishers kedgeree and lemon butter sauce served in a white dish

We hope you enjoy making our Fishers Kedgeree! We’d love to hear how it goes and see any pictures – you can tag us on Instagram at @fishersrestaurant.

You can purchase un-dyed naturally smoked haddock, prawns, creamed spinach and Scottish salmon fillets from our online shop or the fishcounter at our restaurant. We also make this kedgeree as one of our Fishers at Home dishes, for you to easily reheat in your kitchen. All orders are freshly prepared for doorstop delivery or restaurant collection on Fridays. View our online shop here.

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