Oven baked kedgeree

    55 min

    This delicious oven baked kedgeree is made with smoked haddock and boiled eggs. A layer of mozzarella and breadcrumbs adds extra flavour and texture to this scrumptious dish.


    Dorset, England, UK
    10 people made this

    Serves: 4 

    • 400g basmati rice
    • 500g undyed smoked haddock, cooked and flaked
    • juice of 1 large lemon
    • 2 tablespoons chopped fresh chives
    • 1 generous pinch cayenne pepper
    • 300ml single cream
    • salt and pepper to taste
    • 3 tablespoons brown breadcrumbs
    • 3 hard boiled eggs, quartered
    • 25g unsalted butter, melted
    • mozzarella cheese (optional)

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5. Grease a deep (2L) ovenproof dish.
    2. Cook rice according to instructions on the package. Drain.
    3. In a bowl mix together cooked rice, fish, lemon juice, chives, cayenne and cream. Stir well and season with salt and pepper to taste.
    4. Sprinkle 2 tablespoons breadcrumbs evenly over base and sides of the greased ovenproof dish. Pack in about 2/3 of the fish and rice mixture and make a hollow in the centre for the eggs. Place quartered eggs in the middle and drizzle with melted butter. Layer with mozzarella cheese (optional), top with remaining fish and rice mixture, press down firmly to make a level top and sprinkle with the rest of the breadcrumbs.
    5. Bake for 45 minutes, remove from the oven and let stand for a few moments. Turn onto a warm plate.

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