|Cold Smoked Hake|
When I first started cooking with haddock, I didn’t realise the bright orange colour was not from the smoking procedure. After further investigation I found that a liquid smoke essence is in fact used to “smoke” most of our hake and make what we call Haddock.
I used some in my fish pie recipe and while it definitely had a smokey aroma, I found the colour a little off putting and the smoky flavour seemed to diminish during cooking. So I set out to find some undyed Haddock, but after much struggle, I eventually decided to do it myself, with the help of a friend. The end product is golden in colour, firm textured with a gentle smokey flavour and aroma. I’ve had so much fun experimenting with the haddock, as I just love smoked foods and Hake is far healthier than bacon.
This Kedgeree is most certainly my favourite, a traditional British breakfast from colonial India, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too.
- Boil the eggs for 10 minutes, hold under cold running water and peel.
- Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover, reduce the heat and poach for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
- Cook the rice in salted water for about 12 minutes and drain. Rince with cold water.
- Melt the butter in a pan over a low heat. Add the ginger, spring onion and garlic. Saute for about 5 minutes, add the curry powder and mustard seeds. Cook for a further few minutes, add the chopped tomatoes and lemon juice.
- Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish.
- Mix the rest of the coriander into the yoghurt and serve with the kedgeree.