Kedgeree
Serving suggestion
Plate the rice in a shallow bowl, space the haddock evenly across the surface, pipe the curry and spinach purées in the gaps, finely grate the egg over the top and serve.

Kedgeree

Food Main Courses Scottish Dysphagia Gluten-free

This classic fish dish has been made suitable for dysphagia sufferers. The recipe is level 5 on the International Dysphagia Diet Standardisation Initiative framework.

Prep: 25 minutes
Cook: 20 minutes
10 Servings
Ingredients
200g white rice
1l Bisto Vegetable Stock (made as per instructions)
5g turmeric
5g ground cinnamon
100g unsalted butter
20g fresh lemon juice
500g smoked haddock fillets, skinless and boneless
500g full fat milk
3 eggs
400g Sharwood's Balti Sauce
200g thick yogurt
Food thickener, as required
4 x 50g frozen spinach pellets
50g fresh chives
Method
  1. Cook the rice in the Bisto Vegetable Stock, with the turmeric and ground cinnamon until cooked through and completely tender. Drain and place in a bowl. Stir in 50g unsalted butter. Finish with 10g lemon juice, taste, season and set to one side.
  2. Poach the fish in the milk and 50g butter until just cooked and flaky. Remove and flake to the correct consistency of 4mm x 15mm. Keep warm.
  3. Boil the eggs for 6 mins and rest in the water for 4 mins. Cool under cold water to stop them cooking and then peel.
  4. For the curry sauce, bring the Sharwood’s Balti Sauce to the boil in a pan. Remove from the heat, add 100g yoghurt and mix. Add thickener as needed to get correct drop consistency and check against level 5 audit check sheet. Check the seasoning and keep warm.
  5. For the spinach and chive purée, heat the frozen spinach pellets and add 100g yoghurt. Remove from the heat and add the chives and 10g lemon juice. Blend to a fine purée, thicken as required and season.