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With origins in Indian khichri (a dish of lentils and rice), this is a traditional English breakfast treat that also happens to be a wonderful way to use up leftover cooked rice from last night’s dinner. While it often calls for smoked haddock, this version from The Official Downton Abbey Cookbook uses fresh white fish fillets instead. The garnish of hard-boiled eggs is a must.
At Downton, Daisy’s rendition of kedgeree won over British food skeptic Harold Levinson (Lady Cora’s brother)—so much so that he ate three servings. You might find yourself doing the same. Feel free to stir in a little curry powder for more spice if you like.
- Yield: 4 servings
- Total: 30 min
- 1 pound skin-on firm white fish fillets, such as turbot, haddock, or cod
- 1 cup milk
- 4 tablespoons butter
- 5 cups cooked white or brown rice, cold
- 1/4 cup fish or chicken stock or water; as needed
- 1 teaspoon cayenne pepper
- freshly cracked black pepper
- 2 eggs
- 2/3 cup heavy cream
- 1 small bunch flat leaf parsley, chopped
- 2 hard-boiled eggs, peeled and sliced
- Put the fish into a saucepan with the milk and bring to a gentle simmer. Cook the fish until it flakes when prodded with a fork and is opaque at the center. The timing will depend on the thickness of the fillets. Remove the fish from the pan and discard the milk. Let the fish cool until it can be handled, then remove and discard the skin and break up the flesh into large flakes, removing any errant bones. Set aside.
- Melt the butter in a high-sided frying pan over medium heat. Add the rice and stir to coat with the butter. Add the stock and continue to site, adding more stock if necessary to prevent the rice from sticking, until piping hot. Add the cayenne and the salt and black pepper to taste and stir well. Add the fish, turning it gently with the rice to mix it in. Break the eggs into a bowl, add the cream, and mix roughly with a fork. Keeping the heat very low, add the egg mixture to the pan and cook very gently, turning occasionally, until the egg is just cooked through, but remains slightly runny, 5-6 minutes.
- Remove from the heat and serve on warmed plates, garnished with the parsley and hard-boiled eggs.
Recipe excerpted with permission from The Official Downton Abbey Cookbook. by Annie Gray, published by Weldon Owen © September 2019. Photography by Weldon Owen/John Kernick.