This smoked cod kedgeree recipe is adapted from the amazing Downton Abbey Cookbook written by food historian Dr. Annie Gray. I can’t recommend this book strongly enough – especially if you love a bit of food history (and of course, the Downton Abbey series).
I have first tasted kedgeree during a guided trip to Billingsgate Fish Market at the beginning of this year. I can still remember that comforting feeling of holding that big bowl of warm rice and fish at 5 am in a cold January day, as we were getting ready to meet the traders and get a full tour of the market. There was something that stirred my curiosity back then, as I have never heard about kedgeree before. And ever since I kept looking for it on the restaurant menus, but for some reason it doesn’t seem to be very popular these days. I found it once in a restaurant around Kings Cross – and it was delicious! But apparently they took it off the menu recently, and not sure if it will be back. Modern cookbooks also hardly mention it, so you can imagine my excitement when I found the recipe in the Downton Abbey cookbook. And written by a food historian. I knew I *had* to make it!
The following kedgeree recipe is also a great way to reduce food waste, as it is using leftover cooked rice. This is why I chose it for the Weekly Ingredient Challenge and picked the leftover cooked rice as the ingredient of this week. The recipe also includes two types of fish: unsmoked haddock fillet and smoked cod – as I remember there was a hint of smokiness in the dish I ate at Billingsgate and I really wanted to recreate that. I have mentioned that the addition of boiled egg is optional, as not all recipes that I have encountered are mentioning it. Same goes for the parsley. So here it is, my adaptation of the classic kedgeree recipe. I hope you enjoy it!
Smoked Cod Kedgeree
- 250 g smoked cod
- 250 g fresh haddock fillet
- 250 ml full fat milk
- 50 g salted butter
- 250 g pilau rice ready cooked
- 250 g basmati rice ready cooked
- 50 ml fish stock
- 150 ml double cream
- 2 eggs
- 1 tsp cayenne pepper
- 2 boiled eggs
- flat leaf parsley
- Simmer the fish in milk on low heat, until firm. Set aside, discard the milk and allow the fish to cool at room temperature.
- Melt the butter in a large frying pan and add the rice. Stir gently and gradually add the stock. Continue cooking until the stock is fully absorbed by the rice.
- Add the fish and mix it with the rice. Season with salt and cayenne pepper.
- Mix the 2 eggs and cream in a bowl. Add the mixture to the pan and continue to cook on low heat, stirring gently, until the egg is cooked.
- Serve hot, garnished with slices of boiled egg (optional) and fresh parsley.
This recipe is part of #TheWeeklyIngredientByAndra challenge, hosted on Instagram. If you want to get involved, follow me on Instagram at @mintandrosemary and check my stories on Friday morning.
And if you’re looking for new kitchen tools or gadgets, head over to my Amazon Influencer page for a list of carefully curated tools, utensils and cookery books. Do feel free to drop me a line if you have any questions, or if you’re looking to get a new kitchen tool/utensil/gadget. I’ll be happy to help!