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Seed and grain kedgeree recipe
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7 ratings
This twist on kedgeree swaps the usual rice for cauliflower couscous and red and white quinoa. Combined with the traditional smoked haddock and boiled eggs, this makes for a lighter brunch dish that is just as delicious as the original. See method
Ingredients
- 2 eggs
- 2 x 280g packs smoked haddock fillets
- 1 tbsp olive oil
- 1 large onion, sliced
- 1 garlic clove, crushed
- 1 tsp ground turmeric
- 250g pouch red and white quinoa
- 200g cauliflower couscous (from a 330g pack)
- 1 tsp poppy seeds
- 2 tbsp pumpkin seeds, toasted
- 30g pack coriander, roughly chopped
If you don't have smoked haddock, try using another smoked fish
Each serving contains
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Energy
1540kj
368kcal
18%
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Fat
13g
18%
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Saturates
2g
12%
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Sugars
6g
6%
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Salt
2.2g
37%
of the reference intake
Carbohydrate 26.2g
Protein 39.5g
Fibre 5.2g
Method
- Preheat the grill to high. In a large pan of boiling water, boil the eggs for 8 mins. Drain, then cool in a bowl of cold water; set aside. Put the haddock fillets on a foil-lined baking sheet and season with black pepper. Grill for 8-10 mins until cooked through.
- Meanwhile, heat the oil in a large, nonstick frying pan over a medium heat. Add the onion and fry for 8-10 mins, stirring occasionally, until softened and golden. Add the garlic, cook for 1 min, then stir in the turmeric.
- Add the quinoa and cauliflower couscous to the pan. Stir-fry for 3 mins or until heated through, then add the seeds and two-thirds of the coriander. Divide between 4 plates. Peel the eggs, then roughly chop. Flake the haddock onto each plate, discarding the skin, then scatter over the chopped eggs and remaining coriander to serve.
Tip: To make your own cauli couscous, blitz 200g cauliflower florets in a food processor until it resembles couscous.
See more Haddock recipes