100g/3½oz jasmine rice
6 tbsp/90ml white wine
2 tbsp water
150g/5½oz smoked haddock
6 tbsp/90ml double cream
100g/3½oz peas
1 tsp coriander seeds, crushed
½ tsp chilli flakes
1 tbsp chopped fresh coriander
1 tbsp chopped fresh chives
½ lime, juice only
Cook the rice according to packet instructions.
Heat the wine and water in a shallow pan and poach the haddock for 5-7 minutes, or until cooked through. Remove the haddock from the water.
Heat the cream in a saucepan and bring to the boil, stirring for a minute or two to thicken slightly.
Flake the fish and add to the cream with the peas and spices, then stir through the rice, fresh herbs and lime juice.
Boil a saucepan of water and swirl a spoon around in the pan to form a whirlpool. Crack an egg into the centre and simmer for four minutes, or until the white is set but the yolk is runny. Remove with a slotted spoon.
To serve, spoon the kedgeree onto a plate and place the poached egg on top.
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