Baked Vegetable, Smoked Haddock Kedgeree (Serves 4)
with steamed greens, poached hen egg, yoghurt, tamarind and lemon
What you need
3 medium-sized beetroots, peeled and cut into 6 wedges
½ butternut squash, peeled, diced 25mm
3 medium parsnips, peeled, quartered through the poles, removed the woodiest part of their cores
Splash rapeseed or sunflower oil
Sea salt to taste
3 medium carrots, peeled and chopped into batons, about 8cm long
1 packet Green Saffron Madras spice blend
1 heaped tsp tamarind (optional)
4 portioned fillets of naturally smoked haddock, skin on
200g kale, picked (leaves removed from the stalks), steamed or poached in plenty of salted water for 3 to 4 minutes
4 hen eggs, gently poached to ensure a runny yolk
6 tbsp Greek yoghurt
½ lemon, juice
How to make it
- Turn your oven to 180˚C, gas mark 4.
- Pop the prepared beetroot, squash and parsnips onto a roasting tray, a splash of oil, a light sprinkle of salt, then into the oven and roast for 25 minutes.
- Mix the yoghurt with the lemon juice, set aside – keep chilled.
- Meanwhile, melt the butter in a sauté pan, when foaming add the carrot batons, toss around, gently fry for a minute or two, then add the spice blend and continued to cook for another minute
- Add 100 ml of warm water to the pan, pop on the lid and cook for about 6 – 8 minutes until they’re ‘giving’, but not soft.
- Remove the lid, then add the tamarind, stir to combine, then the roast vegetables and gently toss together, set aside and keep warm.
- Pop some greaseproof paper onto a baking tray, place the haddock fillets onto it and put into the oven on a middle shelf, bake for 8 to 10 minutes, until just cooked.
- Then slide a fish slice or palette knife between the skin and the fish flesh to remove the fillet, leaving the skin behind on the grease-proof. Serve immediately, discard the paper.
- Assemble your dish; neatly arrange on a warm plate some of the curried vegetables, pop on some cooked kale, then a portion of the smoked haddock, followed by a poached egg and a neat dollop of the yoghurt to the side, yum!