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Seed and grain kedgeree recipe

4 ratings

This twist on kedgeree swaps the usual rice for cauliflower couscous and red and white quinoa. Combined with the traditional smoked haddock and boiled eggs, this makes for a lighter brunch dish that is just as delicious as the original. See method

Serves 4
10 mins to prepare and 20 mins to cook
368 calories / serving
Gluten-free
Dairy-free

Ingredients

2 eggs
2 x 280g packs smoked haddock fillets
1 tbsp olive oil
1 large onion, sliced
1 garlic clove, crushed
1 tsp ground turmeric
250g pouch red and white quinoa
200g cauliflower couscous (from a 330g pack)
1 tsp poppy seeds
2 tbsp pumpkin seeds, toasted
30g pack coriander, roughly chopped

If you don't have smoked haddock, try using another smoked fish

Each serving contains

Energy
1540kj
368kcal 18%
Fat
13g 18%
Saturates
2g 12%
Sugars
6g 6%
Salt
2.2g 37%

of the reference intake
Carbohydrate 26.2g Protein 39.5g Fibre 5.2g

Method

Preheat the grill to high. In a large pan of boiling water, boil the eggs for 8 mins. Drain, then cool in a bowl of cold water; set aside. Put the haddock fillets on a foil-lined baking sheet and season with black pepper. Grill for 8-10 mins until cooked through.
Meanwhile, heat the oil in a large, nonstick frying pan over a medium heat. Add the onion and fry for 8-10 mins, stirring occasionally, until softened and golden. Add the garlic, cook for 1 min, then stir in the turmeric.
Add the quinoa and cauliflower couscous to the pan. Stir-fry for 3 mins or until heated through, then add the seeds and two-thirds of the coriander. Divide between 4 plates. Peel the eggs, then roughly chop. Flake the haddock onto each plate, discarding the skin, then scatter over the chopped eggs and remaining coriander to serve.

Tip: To make your own cauli couscous, blitz 200g cauliflower florets in a food processor until it resembles couscous.

See more Haddock recipes