british

Arbroath Smokie Kedgeree-Style Rice with Leek and Soft Egg

Name: Arbroath Smokie Kedgeree-Style Rice with Leek and Soft Egg
Yield: 1 serving
Cuisine: british
Ingredients: 70 g basmati rice (dry); 112 g smoked haddock fillet; 0.93 g egg; 112 g leek, finely sliced; 84 g frozen peas; 9 g rapeseed oil; 2 g curry powder; 9 g lemon juice; 7 g butter; 0.93 g black pepper

This dish pairs basmati rice with egg, leek, finely sliced and smoked haddock fillet. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

86 g Carbohydrates

18 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g basmati rice (dry) 255 kcal
112g smoked haddock fillet 112 kcal
1g egg 1 kcal
112g leek, finely sliced 68 kcal
84g frozen peas 68 kcal
9g rapeseed oil 80 kcal
2g curry powder 6 kcal
9g lemon juice 3 kcal
7g butter 50 kcal
1g black pepper 2 kcal

Cooking instructions

basmati rice (dry)
Rinse the rice. Add rice and water to a small pan, bring to a boil, then cover and cook on low for 10 minutes. Turn off heat and rest 5 minutes.
leekrapeseed oil
Meanwhile, warm the oil in a frying pan over medium heat. Add the leek and cook for 5 minutes until softened.
smoked haddock filletleekcurry powder
Flake the smoked haddock, discarding skin and bones. Stir the fish into the leek with the curry powder and cook for 1 minute.
basmati rice (dry)frozen peaslemon juice
Add the cooked rice to the pan with the peas and a squeeze of lemon. Toss gently until hot, 2 to 3 minutes.
egg
Soft-boil the egg for 6 minutes, then peel and halve.
basmati rice (dry)eggblack pepper
Serve the rice topped with the soft egg and extra black pepper.