How do you cook Haddock fillets?

Kipper Slang for an Officer (two faced and no guts) :-)

Jack McH

 

Was going to say Kilmarnock actually.

 

I usually cook smoked haddock in a kedgeree.

Or salmon in that fab Nigella recipe for Thai seafood and pumpkin curry.
http://www.nigella.com/recipes/view/thai-yellow-pumpkin-and-seafood-curry-172

I must have cooked that a hundred times!

Other than that it comes out of a tin or from the chippie!

 

Loli you know best I have to agree

 

What's a kedgeree?

 

Boiled rice, then bits of Salmon and beaten egg chucked in whilst cooking
A bit like Chinese take-away Egg foo young only Posher :-)

Jack McH

 

I see. I make fried rice quite often, but didn't know it by that name.

My Taiwanese mate, who also happened to be a very, very skilled chef (not your average takeaway chef, he had more awards and magazine entries than I can remember), taught me how to do it while we were drunk and hungry after various nights out.

That's also when I found out why Asian chefs have no eyebrows.

First, you fry whatever meat/fish is going in it, then set that aside. Then in the same oil, fry the eggs to make a crude omelette, and set that aside too. Then its on with the extreme heat, still the same oil (which by now has picked up lots of flavours), and you fry the boiled rice, keeping it moving, and flicking it up in the air. This is where you lose your eyebrows, because if you don't get the wok moving at the right rythm, the flames from the raging inferno they consider a stove will come round the wok and get you. All the stuff you set aside goes in at this point too, along with some soy sauce and various spices, and you just keep it moving until the rice is nice and loose, and serve immediately.

 

Nah, nah, it's more like an Indian flavoured risotto. Rice cooked with onion, spices especially turmeric, flaked smoked haddock, maybe a few green peas, plenty of parsley and some chopped hard boiled egg to garnish.

 

Ah, a biryani.

 

Nah, nah, that's too Indian, it's more an British/Indian fusion.

 

Like a biryani from an Indian takeaway that has been here for more than a couple of years and has become popular for its 'authentic' Indian flavours, even though most of the customers completely fail to know that, for example, Madras refers to a region rather than a recipe, tandoori is an oven rather than the thing cooked in it, and biryani just means fried

 

Ooops how could I forget the boiled eggs sorry (Not beaten egg added but chopped hard boiled eggs)
IMHO it is nothing like byriani that has too many spices

It is more boiled rice with additions than fried rice

Jack McH

 

That is how I know Kedgeree rice , haddock , eggs and veg . Not really heavily spiced . It used to be a breakfast dish at one time .

 

Sounds quite a lot like a dish I call, 'fishes and rice'

I make it whenever a member of our household is a bit poorly with a tummy bug, as its very easy to digest and high in carbohydrates.

After boiling the rice to the point where it is just slightly chewy, I then cook the fish and a few bits of veg for a minute, then I add the rice, and two cups of lemon and ginger tea. Mix it all up, and keep it simmering until the rice has absorbed all the tea.

 

Think its a Bee Gees song.