Smoked fish is an excellent option for cooking at home. The longer shelf life makes it a super convenient and versatile ingredient to have in your fridge or freezer. This dish works well for breakfast, lunch, or dinner.
I use Woodcock Smokery's smoked haddock. Sally Barnes is a legendary fish smoker based in Skibbereen, in west Cork. She has been smoking wild fish for more than 40 years and is committed to sourcing non-farmed fish. She works with the local boats in a genuinely sustainable way and only smokes what is available, when available.
If you cannot find smoked haddock, the recipe works well with smoked hake or pollack.
Aishling Moore is head chef at Goldie in Cork.
Smoked haddock and potato kedgeree
Serves 4
Ingredients
1 side of Woodcock Smokery smoked haddock (approx 400g)
4 large potatoes (Roosters/ Maris piper), cooked skin on and diced
1 small onion, sliced
3 cloves garlic, sliced
1 thumb sized piece ginger, diced
1 leek, sliced
1 stick of celery, sliced
2 tsp mild curry powder
2 tsp brown mustard seeds
6 dried curry leaves
3 tbsp vegetable oil
4 eggs (fried, poached or boiled)
1 small bunch coriander, chopped
Juice of 1 lemon
Method
1 First, poach the haddock in cold water. Place the haddock in a pan and fill with water just enough to cover the fish. Gently bring up to the boil; when the water starts boiling take the pan off the heat, and let it stand for a couple of minutes. Once cooled a little, flake the fish, removing any bones and keeping the fish as chunky as possible. You can use your hands or a fork.
2 To make the potato kedgeree base, add vegetable oil to a large heavy-based frying pan on medium heat.
3 Add the curry powder, mustard seeds and curry leaves and cook out, stirring often, for two to three minutes. Then add the sliced garlic and diced ginger stirring all the time to prevent the spices from burning. Cook out for one minute, until fragrant.
4 Add the diced potatoes, onion, celery and leeks to the flavoured oil and season well with sea salt and black pepper. Fry for about seven minutes until the potatoes are golden brown.
5 Next add the flaked smoked haddock, turn off the heat and check the seasoning.
6 To serve: Plate the smoked haddock and potato kedgeree, add the egg and finish with a generous squeeze of lemon juice and chopped coriander.
Kitchen Cabinet is a series of recipes for Food Month at The Irish Times from chefs who are members of Euro-Toques Ireland, in support of Ireland’s food producers. #ChefsMeetProducers
