Seed and grain kedgeree recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 368 calories / serving
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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.

  1. 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.
  2. 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.
  3. 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

  • 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
  • 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

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