Recipe by Thermomixer
200g long grain rice
Pinch of saffron threads
400g smoked haddock or cod
80g butter, chopped into small pieces
Juice of 1 lemon
150ml cream (35%)
Salt & Pepper
Parsley to garnish
Wash the rice thoroughly with cold water, and preferably soak for an hour or so before cooking, add saffron threads and mix through the rice. Wash the eggs thoroughly. Place 1000ml water in TM bowl, insert basket with rice and eggs on top of rice.
Place haddock in a bowl that fits easily into the Varoma. Place milk in bowl to just cover the fish. Place in Varoma and position it over the Thermomix bowl.
Cook for 14 minutes at Varoma temperature on speed 4. After 10 minutes it may help to open lid of the Thermomix & fluff the rice around the eggs.
Remove bowl with fish from Varoma, drain and leave to cool.
Remove basket from inside the Thermomix bowl with aid of spatula. Remove eggs, cool and shell before setting aside. Place rice in Thermo server or insulated bowl and mix through 50g of the butter.
Remove skin and any bones from fish before flaking.
Cut 1 egg lengthwise into quarters and hold for garnish later. Chop other eggs and mix with rice, fish, cream, lemon juice, cayenne pepper and season to taste with salt and pepper.
Grease an ovenproof dish and gently place kedgeree mixture in, dotting with the extra 30g of butter. Bake in a preheated oven for 10 – 15 minutes at 180°C.
Garnish with remaining egg and parsley and serve immediately.