Smoked Haddock Kedgeree


Posted 7 March 2019 by The Saucy Fish Co.

Sunday 31st March is Mother’s Day. And, let’s face it, mothers deserve their own day. Without them there would be far fewer humans in the world, which wouldn’t be so handy when trying to put a pub quiz team together.

Whilst some of you may be fans of cold and ice, at Saucy we love this time of the year when nature wakes up and we can start thinking of leaving the house without five layers of clothes.

So how will you be treating mum? Or if you’re a mum, then what will you be demanding from your children? Roses, chocolates, a bottle of wine and access to the TV remote for just one day?

One way to get in your mother’s good books is to spend a little time in the kitchen. Make her breakfast in bed because she’s probably cooked several thousand for you in her lifetime. Maybe throw in some chocolates and roses, too because she’s special and you’re her favourite child.

Ingredients: Serves 4

○ 4 Saucy Smoked Haddock fillets with Cheddar and Chive Sauce
○ 300g basmati rice
○ 300ml milk
○ 4 eggs
○ 1 large onion
○ 1 tsp ground turmeric
○ 2 bay leaves
○ 1 chilli, cut into fine slices
○ 50g peas
○ Handful torn up parsley
○ Vegetable oil


1. Heat oil in a large pan and add the onion, frying for 5 mins. Add the turmeric and bay leaves, and fry for a further 2 mins.

2. Add rice and 600ml of water to the pan and bring to the boil. Reduce heat and cover for 10 mins. Add in peas and cook for a further 2 mins.

3. Meanwhile, put the smoked haddock and bay leaves in a frying pan. Cover with the milk and poach for 10 mins. Remove the haddock fillets from milk and cut into small pieces.

4. Bring a pan of water to the boil and add in the four eggs, then reduce to a simmer for 5 mins. Cool by plunging into cold water. Meanwhile, heat your Cheddar and Chive sauce in a pan of boiling water for 4 mins.

5. Peel the boiled eggs and cut into quarters. Combine the fish, eggs, rice and peas together. Add the sliced chilli and drizzle you Cheddar and Chive Sauce over the top. Sprinkle a little parsley before serving.