Curry rice, haddock kedgeree by Laurent Mariotte

Ingredients

4 servings

• 800 g of haddock
• 50 cl of milk
• 1 bay leaf
• 4 eggs
• 250 g of basmati rice
• 1/2 bunch of flat-leaf parsley
• 40 g of butter
• 1 teaspoon of yellow curry
• 1 organic lemon
• fine grey salt
• freshly ground pepper

Steps

1. 1

   Poach the haddock in a Dutch oven with the milk, 50 cl of water, and the bay leaf for 10 minutes over low heat. Drain and set aside. Strain the cooking liquid.

2. 2

   Meanwhile, boil the eggs for 9 minutes in salted boiling water. Run them under cold water, peel them, and cut them into quarters.

3. 3

   In the same Dutch oven, melt the butter and toast the curry. Add the previously rinsed rice and sauté for 2 to 3 minutes until translucent. Pour in 500 ml of the cooking liquid, season with salt and pepper, and grate the lemon zest. Stir.

4. 4

   Cover and cook for 10 minutes over low heat. Remove the lid, pour in the lemon juice, and place the haddock on top of the rice. Continue cooking for another 5 minutes. Arrange the egg quarters on the rice and sprinkle with chopped parsley. Serve.