1 lb (500g) smoked haddock fillets
Milk and slices of lemon for poaching
3 Tbsp (1 1/2 oz) 40 g butter
1 small onion or 2-3 spring onions, finely chopped
8 oz (250 g) cooked brown rice
4 eggs, hard-boiled and chopped
1 tablespoon chopped parsley to garnish
1. First wash the fish fillets, pat them dry with kitchen paper and poach them in the milk and with the lemon slices until just cooked.
2. Using a perforated spoon, lift out the fillets and set aside to cool. Reserve the poaching liquid. Remove all the skin and bones from the haddock, and flake the flesh.
3. Heat the butter in a large saucepan and gently fry the chopped onion or spring onions until soft and pale.
4. Add the cooked rice and turn it around in the sizzling butter with the onion until all the grains are glistening.
5. Now add the flaked fish and chopped hard boiled eggs, gently stirring with a fork until well incorporated and heated through.
6. At the last moment, stir in 1-2 tablespoons of the poaching liquid - just enough to moisten the rice slightly and tip the kedgeree into a large warmed serving dish.
7. Sprinkle with chopped parsley and serve immediately.