Kedgeree Basmati with Smoked Haddock, Soft Boiled Legbar Egg and Curry Sauce

8th July 2015
Written by: Admin

This recipe is the winning dish of the 2015 Tilda Young Chef of The Year.

The competition was staged in partnership with the Craft Guild of Chefs as part of Live Theatre, the live competition element of Salon Culinaire at The Hospitality Show.

Krishan Makol, 1st year apprentice at Lexington Catering working at Thomas Miller, Fenchurch Street, was chosen after a hard fought culinary battle against several other talented young performers at the NEC, Birmingham.

Smoked Haddock and Rice:

  • 250g Tilda Basmati Rice
  • 500g vegetable stock water
  • 2 tsp saffron
  • 2 tbsp cumin
  • 2 tsp tumeric
  • 10g chiffonade baby spinach
  • 10g coriander, chopped
  • 500g of smoked haddock, poached
  • 2 Charlotte onions or shallots, cut finely
  • 3 garlic cloves, chopped finely
  • 3 cinnamon sticks
  • 6 cardamons seeds
  • 2 bay leaves
  • 500ml milk
  • Roasted Almonds
  • 4 Old Cotswold Leg Bar Eggs

Curry Sauce:

  • 50g curry paste
  • 1 tbsp mango chutney
  • 300ml double cream
  • 1 Charlotte onion or shallot, cut finely
  • 1 clove garlic, chopped finely
Preparation method

For the Smoked Haddock and Rice:
1. Add butter to a saucepan and add the Charlotte onions and garlic in until the Charlotte onions are translucent.
2. Add the saffron, cumin, turmeric, cinnamon sticks and cardamons seeds and cook out.
3. Add the rice until you hear crackling, then add the stock and bring to the boil.
4. Cover the saucepan and put the saucepan in the oven at 170 degrees for 15 to 18 minutes.
5. During this time, place the smoked haddock in the milk and add a pinch of turmeric and a few strands of saffron then bring to the boil.
6. Wrap the haddock in the cling film tightly and leave in a warm place.
7. Chop the coriander roughly and chop the spinach in chiffonades.
8. Leave the rice to stand for 5 minutes. Remove the seeds and cinnamon sticks then add the smoked haddock, coriander, spinach and roasted almonds and stir well.
9. For the egg, boil the egg for 4.5 minutes, peel and serve on top of the rice to finish.

For the Curry Sauce:
1. Add oil to a saucepan and add the Charlotte onion, garlic and cook out the curry paste for about 5 minutes.
2. Add the double cream and coriander stalks and bring to the boil.
3. Leave to simmer on a low heat for about 12 minutes, then when ready put it through a sieve and return to a low heat.

Main ingredients
Fish