Ingredients
Equipment
Method
For the Kedgeree Cakes
- Pour the water into a large skillet. Add the haddock and simmer over medium-low heat until the fish flakes easily when pierced with a fork. Drain the fish reserving the poaching liquid. Using two forks, flake the fish into meaty chunks. Set it aside.2 cups water, 454g (1lb) smoked haddock
- Pour the poaching liquid into a small saucepan. Add the rice and bring to a boil. Reduce to a simmer and cook covered for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set it aside.1 cup basmati rice
- Wipe out the skillet and add the butter. Melt over medium heat. Add the onion and a generous pinch of salt. Sauté until just translucent. Stir in the garlic and ginger and sauté until fragrant, about a minute more.2 tbsp unsalted butter, 1 yellow onion, 1 tbsp fresh ginger, 3 cloves garlic
- Add the curry powder and the raisins and sauté until the raisins plump up slightly. Stir in the cooked rice and toss to coat. Stir in the cream.1 tbsp curry powder, ½ cup golden raisins, 3 tbsp heavy cream
- Return the haddock to the pan and add the parsley and lemon juice. Stir to combine and turn off the heat. Taste and season with additional salt accordingly.¼ cup fresh parsley , 2 tbsp lemon juice
- Transfer the kedgeree to the fridge and chill for at least 2 hours. When the 2 hours are up. Take the kedgeree out of the fridge and mash it with a potato masher.** Add the eggs and panko breadcrumbs and stir to combine.4 large eggs, 1 cup panko breadcrumbs
- Using an ice cream scoop as a guide, form the kedgeree into cakes. Make sure you really squeeze them to compress them. The mixture will feel loose, so pack the cakes tightly like a snowball.
- Heat a 1/2 inch of neutral oil in a large skillet and fry the kedgeree cakes until golden on both sides, about 3-5 minutes each side. Transfer to a 150°F oven and keep warm until ready to serve.
For the Poached Eggs
- Fill two skillets with 3-4 inches of water and bring them to a gentle simmer. Add the white vinegar.1 tsp white vinegar
- Crack one of the eggs into a ramekin. Create a vortex in the water using your spoon and bring the ramekin up to the surface of the water before tipping the egg in. Repeat with the remaining eggs. Poach your eggs until the whites are set but the yolks are still runny. About 4-5 minutes.8 large eggs
- Carefully remove the eggs using a slotted spoon and place them on a plate lined with a paper towel.
For the Hollandaise
- While the eggs are poaching, place the yolks, lemon juice, dijon mustard, water, and salt in a glass just wide enough to fit an immersion blender all the way to the bottom.2 egg yolks, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp water, 1/4 tsp kosher salt
- Melt the butter in either a saucepan or a microwave until hot. Blend the egg yolks using an immersion blender. Slowly stream in the hot butter while continuing to blend. Blend until a thick golden sauce forms.½ cup unsalted butter
To Serve
- Place a kedgeree cake on a plate. Top the cake with a few sprigs of parsley and dill and place another cake on top. Perch a poached egg on top and cover it with hollandaise sauce. Finish each tower with shaved radish. Serve immediately.fresh parsley leaves, fresh dill sprigs, shaved radish
Notes
** We want to break up as many grains as rice as possible, this will give us more starch to work with, which will act as a binder for our cakes.