Phil Vickery's Smoked Haddock Kedgeree
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Phil Vickery's Smoked Haddock Kedgeree
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Phil Vickery, a regular on 'Ready Steady Cook' and 'This Morning', gives his version of the classic haddock dish.
Ingredients
- 350g / 12oz natural smoked haddock
- 3 x 200g / 7oz sachets cooked microwavable long grain rice
- 350ml milk
- 3 tbsp olive oil
- 115g / 4oz sliced button mushrooms
- 3 tbsp heaped, roughly chopped parsley
- 2 spring onions finely chopped
- 2 boiled eggs, roughly chopped
- 85g cherry tomatoes, roughly chopped
- freshly milled black pepper
Serves:
4
Preparation:
15
Cook Time:
15
Total Time:
30min
Directions
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- Put the haddock in a saucepan cover with milk and set over a medium heat. Simmer for about
- minutes, then take off the skin and break the fish into large flakes.
- Place half the olive oil into a wok or large frying pan and heat.
- Add the mushrooms and spring onions and cook for a couple of minutes to soften.
Source: www.floraproactiv.co.uk
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