She Strengthens

A Royal Breakfast Revival: Kedgeree with Fresh White Fish

This beloved English breakfast dish has its roots in Indian khichri, a flavorful combination of lentils and rice. In this refined adaptation from The Official Downton Abbey Cookbook, fresh white fish fillets take center stage, replacing traditional smoked haddock. The result is a delectable breakfast treat that’s perfect for using up last night’s leftover cooked rice.

A Flavorful Twist on Tradition

At Downton Abbey, Daisy’s rendition of kedgeree won over even the most discerning palates, including that of Harold Levinson, Lady Cora’s brother. This recipe’s unique blend of flavors is sure to do the same for you. Feel free to add a pinch of curry powder for an extra kick of spice.

Yield and Prep Time

• Yield: 4 servings
• Total time: 30 minutes

Ingredients

• 1 pound skin-on firm white fish fillets (turbot, haddock, or cod work well)
• 1 cup milk
• 4 tablespoons butter
• 5 cups cooked white or brown rice, chilled
• 1/4 cup fish or chicken stock or water (as needed)
• 1 teaspoon cayenne pepper
• Salt and 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

Cooking the Fish

Gently simmer the fish in milk until it flakes easily with a fork and is opaque at the center. Remove the fish from the pan, discarding the milk, and let it cool until it can be handled. Remove the skin, break the flesh into large flakes, and set aside.

Preparing the Rice

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, stirring constantly to prevent sticking, until the rice is piping hot. Season with cayenne, salt, and black pepper to taste.

Combining the Flavors

Add the cooked fish to the rice mixture, gently turning to combine. In a separate bowl, whisk together the eggs and cream. Add the egg mixture to the pan, cooking over low heat, stirring occasionally, until the eggs are just set but still slightly runny (5-6 minutes).

Serving with Flair

Serve the kedgeree on warmed plates, garnished with chopped parsley and sliced hard-boiled eggs. This regal breakfast dish is sure to impress even the most discerning guests.