Kedgeree
1 x smoked haddock fillet (undyed), with skin on
1 x small cauliflower
1 x small onion (or 2-3 shallots - much better from a carb point of view!)
small handful frozen peas
3-4 hard boiled eggs
curry powder or paste
fresh coriander
milk, butter, olive oil
salt and pepper
First, poach your fish. Put the fish in a shallow frying pan (if it's a whole 'side' of fish you'll need to cut it in half), and half cover in a mixture of milk and water. Turn on the heat and bring to the boil; simmer for around a minute on each side, and then turn the heat off. Leave the fish to cool in the milk/water mixture while you make the rest of the dish
Take the leaves off the cauliflower, separate the florets. Wash them, and then in a food processor pulse them until it's the texture of rice/cous cous. (Or you could grate it if you don't have a food processor).
Chop the onion and in a large frying pan or wok, melt a good lump of butter with a drizzle of olive oil, and gently fry the onion till soft.
Add the peas, season, and continue to saute till they're cooked.
Add a tablespoonful of curry paste, or some curry powder - to taste. You don't want it to be fiery hot just to be fragrant.
Add the blitzed/grated cauliflower, and cook on a medium heat for a minute or so.
Deal with the fish. Lift it out of the pan, reserving the milk/water. Take the skin off the fish (and discard), and break the fish into flakes/pieces, removing any bones.
Add some of the poaching liquid to the cauliflower mixture, and stir through/cook to reduce.
Add the fish.
Peel the eggs, and chop, then add these to the pan.
Chop the coriander and add to the pan.
Taste, season and serve.