drizzle olive oil
200g/7oz shallots, finely chopped
1 tsp ground turmeric
2 tsp cardamom seeds
40g/1½oz curry powder
200g/7oz basmati rice
2 limes, zest only
2 litres/3½ pints fish stock
150g/5oz butter
2 tbsp chopped fresh parsley
1 litre/2 pints milk
550ml/1¼ pint cream
800g/2lb smoked haddock
14 quails' eggs
1 shallot, finely chopped
300g/10½oz scallop roe
drizzle olive oil
1 tsp curry powder
100ml/4fl oz whipping cream
4 sprigs fresh parsley
vegetable oil, for frying
For the rice, heat a drizzle of olive oil in a pan and sweat the shallots with the turmeric, cardamom seeds and curry powder for 3-4 minutes, or until the shallots have softened. Stir in the rice and lime zest, cover with fish stock and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until the rice is tender. Stir in the butter and the chopped parsley.
For the haddock, bring the milk and cream to a simmer in a pan and poach the haddock for 10-12 minutes, or until just cooked in the centre. Remove from the milk and flake the flesh with a fork, discarding the skin. Stir the flaked fish into the cooked rice.
For the quails' eggs, boil the eggs in a pan for 1-2 minutes, then drain and chill in a bowl of ice water. When completely cooled, peel off the shells and slice each egg in half. Set aside.
For the curry sauce, sweat the shallots and scallop roe in a drizzle of olive oil for 3-4 minutes, or until the shallots are softened and the roes are golden. Stir in the curry powder and cook for a further minute until aromatic, then pour in the whipping cream. Bring to the boil, then simmer for 20 minutes, until reduced to a sauce consistency. Set aside.
For the parsley sauce, blend the parsley with the water in a food processor until smooth, the press through a fine sieve. Reserve the liquid and discard the solids.
Fry the shallot in a drizzle of olive oil for 3-4 minutes, or until softened, then add the fish stock and vermouth and simmer for 10-15 minutes, or until reduced to a thick consistency. Stir in the whipping cream, and cook over a low heat until thickened. Stir in the butter and the reserved parsley liquid.
For the parsley garnish, heat the oil to 180C/355F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the parsley for 30 seconds, or until crisp. Remove with a slotted spoon and drain on kitchen paper.
To serve, spoon the kedgeree onto four serving plates and arrange three quails' egg halves on each. Spoon the curry sauce around the rice, followed by a drizzle of the parsley sauce. Garnish with the crisp parsley.
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Kedgeree
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