Kedgeree is one of those simple, family dinners that’s easy to make and great for days when you want a simple dish you can pop in the oven. Of course traditional Kedgeree has eggs, which we leave out as we’re egg allergic, as well as allergic to dairy, so this is our version of dairy and egg free Kedgeree.
Most recipes call for long grain rice, I prefer basmati as I think it sticks together better with dairy free cream. Maybe dairy cream holds long grain rice better than dairy free, I don’t know. What I do know is I think the dish is better with basmati rice. We add quite a bit of cream to the dish, this is personal preference. So if you want a less creamy version then just add in 250ml of dairy free cream, taste, and adjust as you like.
Kedgeree is a great supper to make up earlier in the day, or even the night before. You can then pop in a hot oven for 20 minutes when you get home to heat it through and crisp up the top.
Free From: Eggs, Dairy
Contains: Soya (in the cream, or use Oatly), Fish
Dairy Free, Egg Free, Kedgeree
- January 13, 2020
- Print this
Ingredients
- 250g Basmati Rice
- 1/2 tsp Turmeric
- 450 g Smoked Haddock fillet
- 80 g dairy free margarine
- 325 ml dairy free cream - Soya or Oatly
- Juice of 1/2 a Lemon
- Salt and Pepper
Directions
- Step 1
- Grease an oven proof dish and preheat the oven to 180C or 350F
- Step 2
- Pop the Turmeric and Rice in a pot (with a lid) and simmer for about 12 minutes until the rice is just cooked. You don’t want it mushy so a little bit of bite in the rice is good. Rinse the rice with boiling water and put to one side.
- Step 3
- While the rice is cooking put the Haddock Fillets in a pan, cover with cold water and poach on a low heat for about 10 minutes. Put the fillets in skin side down, you don’t want to be flipping fillets over to check how cooked they are. You’ll end up splashing yourself with boiling water…trust me on this. Check the thickest part of the fillet to make sure it’s gone from translucent to white before removing from the water
- Step 4
- Let the fillets cool, then peel off the skin, and check for small bones. Once you are sure that the fillets are bone free, break the fish up into smaller pieces. We like ours chunky rather than flaked, but that’s a case of personal preference
- Step 5
- Then mix the rice, fish, dairy free cream, lemon juice together in a bowl and tip it all into the baking dish. Pop the margarine on top and bake for 20 -25 minutes. You can bake it for a bit less as it really is just heating it through, but we like some of the top to go brown and crunchy so I bake it until its a bit brown on top!
Definitely one of my favourite Friday night dinners!