Pollock & Egg Kedgeree

📝 Ingredients

• 200 g basmati rice
• 400 g frozen pollock (4 fillets, about 100 g each)
• 4 eggs
• 150 g frozen peas
• 1 brown onion (about 100 g)
• 20 g unsalted butter
• 2 tsp mild curry powder
• 500 ml water + 1 bay leaf (for poaching the pollock)
• 1 lemon (½ juiced, ½ in wedges)
• 15 g fresh parsley
• Salt, black pepper

🍴 Utensils

• Large sauté pan with lid
• Small saucepan
• Slotted spoon
• Measuring jug
• Colander

📖 Steps

1. Bring a small saucepan of water to the boil, gently lower in the eggs with a spoon and cook for 9 min at a gentle boil. Immediately plunge them into a bowl of very cold water to stop the cooking, then peel them once cooled.
2. Meanwhile, bring 500 ml water to a simmer in a large sauté pan with the bay leaf and a pinch of salt. Add the still-frozen pollock fillets, cover and poach for 8 to 10 min over a low heat, without letting it boil hard, until the flesh is white and flakes apart.
3. Lift out the pollock with a slotted spoon and set aside on a plate. Pour the poaching liquid into a measuring jug, remove the bay leaf and keep 350 ml (top up with water if needed). Rinse the rice in a sieve until the water runs clear.
4. Finely chop the onion. Wipe out the sauté pan and melt the butter in it over a medium heat. Add the onion and sweat for 5 min until soft and translucent. Add the curry powder and stir for 30 s to release its aroma, without letting it burn.
5. Add the drained rice and stir for 1 min to coat it well in the spiced butter. Pour in the 350 ml poaching liquid, season lightly with salt, bring to the boil, then cover and cook for 10 min over a low heat without stirring.
6. Scatter the frozen peas over the rice, cover again and cook for another 4 min: the liquid should be fully absorbed and the rice tender. Leave to rest for 3 min off the heat, still covered.
7. Meanwhile, flake the pollock into large pieces, removing any bones, cut the eggs into quarters and finely chop the parsley. Juice half the lemon and cut the other half into wedges.
8. Fluff up the rice with a fork, add the pollock, lemon juice and two-thirds of the parsley, then fold gently so as not to break up the fish. Season with pepper, arrange the egg quarters on top, scatter over the rest of the parsley and serve with the lemon wedges.