Smoked Haddock Kedgeree

Melt 50g Beurre in a large saucepan (about 20cm across), Ajouter 1 finely chopped medium Oignon and Cuire gently over a medium Chauffer for 5 minutes, until softened but not browned.

Remuer in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then Cuire for 1 minute.

Tip in 450g basmati Riz and Remuer until it is all well coated in the spicy Beurre.

Verser in 1 Litre Poulet or Poisson stock, Ajouter ½ Cuillère à café Sel and bring to the Bouillir, Remuer once to release any Riz from the bottom of the pan

Couvrir with a close-fitting lid, reduce the Chauffer to low and leave to Cuire very gently for 12 minutes.

Meanwhile, bring some water to the Bouillir in a large shallow pan

Ajouter 750g un-dyed smoked haddock fillet and Mijoter for 4 minutes, until the Poisson is just cooked

Lift it out onto a plate and leave until cool enough to handle.

Hard-Bouillir 3 Œufs for 8 minutes.

Flake the Poisson, discarding any skin and bones

Égoutter the Œufs, cool slightly, then Éplucher and Hacher.

Découvrir the Riz and Retirer the bay leaves, cinnamon stick and cardamom pods if you wish to

Gently fork in the Poisson and the chopped Œufs, Couvrir again and return to the Chauffer for 2-3 minutes, or until the Poisson has heated through.

Gently Remuer in almost all the 3 tbsp chopped fresh Persil, and Assaisonner with a little Sel and black Poivre to taste

Servir scattered with the remaining Persil and garnished with 1 Citron, Couper into wedges.