Lentil and Smoked Haddock Kedgeree
by Katie Pix
My grandpa and granny have a chest freezer that could feed their street if the apocalypse occurred. A treasure trove filled with delights from the butcher and the fishmonger, and ready-made treats for any impromptu visitor. Vibrant yellow smoked haddock will stand the test of time in your freezer, but it won’t last a second when you give this recipe a go.
Method
Based on 4 servings, adjust as needed.
Step 1
Add the sliced red onion to a bowl with the vinegar and a pinch of salt. Give the onions a good mix and set aside to pickle while you prepare everything else.
Step 2
Rinse the lentils through and drain well. In a medium saucepan, heat the olive oil over a gentle heat. Add the white onion and garlic and sauté for about 5 minutes until softened. Add the cumin, coriander, turmeric, smoked paprika and a little salt and black pepper. Stir to combine and cook for another minute. Add the lentils along with the vegetable stock. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the lentils are tender. Meanwhile, hard boil the eggs in boiling water for 8 minutes, drain, peel and roughly chop once cool enough to handle.
Step 3
Once the lentils are cooked, stir in the chopped tomatoes and diced, skinless smoked haddock. Cook for a further 5–7 minutes, with a lid, until your fish has cooked and started to delicately flake apart, adding a little more stock if the lentils start to look dry.
Step 4
Serve the kedgeree topped with your quick pickled onions, the chopped hard-boiled eggs, a few dollops of yoghurt and some chopped parsley.
- Ingredients
- Based on 4 servings
-
450ml Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
200g Dried Green, brown or puy lentils 1x Sainsbury's Dried Green Lentils 500g -
2tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
1 Brown Onion, finely chopped 1x Sainsbury's Onions Loose -
3 Garlic Cloves, crushed 1x Sainsbury's Garlic -
1tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
1tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
1tsp Ground Turmeric 1x Sainsbury's Ground Cumin 43g
-
0.5tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
2 Vine Tomatoes, chopped 1x Sainsbury's Large Vine Tomatoes 500g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
1 Red Onion, halved and thinly sliced into half-moons 1x Sainsbury's Red Onions Loose -
2 Hard Boiled Free Range Eggs, peeled and chopped 1x Sainsbury's British Free Range Eggs Medium x6 -
2tbsp White Wine Vinegar, or red wine vinegar 1x Sainsbury's Wine Vinegar, White Wine 500ml -
4 tbsp Low Fat Plain Yoghurt 1x Stamford Street Co. Low Fat Natural Yogurt 500g -
2 tbsp Parsley Leaves, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
400g approx, Smoked Haddock Fillets, defrosted, skinned and cut into 2cm chunks 1x Stamford Street Co. MSC Responsibly Sourced Smoked Haddock Pieces (Approx. 250g) (380g-480g)