LOW CARB CLASSIC BRITISH KEDGEREE
Prep time
Cook time
Total time
It was a culinary gift from the Indian sub-continent to Victorian Britain. And now it's the epitome of British tradition. This keto version is simply perfect.
Author: Antya
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 2
Ingredients
- 400g smoked haddock fillet (de-boned, with skin on)
- 30g salted butter
- a sprinkle of ground black or white pepper
- 200g brown chestnut mushrooms
- 2 TBSP extra virgin olive oil
- 1 small shallot (minced)
- 1 tsp broth granules or ½ stock cube (crumbled)
- 40g white cooking wine
- 250g riced cauliflower
- ½ tsp fine Himalayan pink salt
- ½ tsp cumin
- 1 tsp garam masala
- ¼ tsp chilli powder
- 1 tsp turmeric
- 70g double cream
- 3 extra large eggs (or 4 medium)
- fresh coriander leaves (optional)
Instructions
- pre-heat oven to 180°C fan.
- position the haddock fillet, skin side down, over a large piece of foil; top with slices of butter and dust with black or white pepper (plus a sprinkle of salt if using unsalted butter).
- fold the sides of the foil to make a parcel, scrunching together the open edges to seal.
- bake for 15-18 minutes or until fish is cooked - it should look opaque and flake easily; peel off skin and discard any bones; set aside, keeping it wrapped so it stays warm in its juices.
- while the haddock bakes, place extra virgin olive oil in a frying pan and add the cleaned and sliced mushrooms, minced shallot, broth granules or crumbed stock cube, and wine; sautée for about 5 minutes or until the wine has fully evaporated.
- put eggs in a saucepan, add enough cold water to submerge them, then bring to a boil; simmer for 4 minutes, drain the hot water and immediately run cold water over the eggs for 1 minute to stop them cooking further; drain, peel and set aside.
- back to the mushroom pan, add the riced cauliflower, salt, spices and double cream; continue to cook for another 5 minutes, stirring often; finally add haddock chunks and juices, stirring gently to mix and heat through for 1 minute; taste and adjust seasoning and spices to your preference.
- cut the eggs into halves or quarters and place them over the kedgeree.
- serve immediately, sprinkled with coriander leaves (if using).
Notes
For an even more classic flavour, use curry powder instead of cumin and garam masala. You can also customise the dish with other Indian spices and make it hotter if you wish.
Best not re-heated, as the eggs will cook further (as can be seen in the images).
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales.
Best not re-heated, as the eggs will cook further (as can be seen in the images).
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales.
Nutrition
Serving: 1 Calories: 780 Fat: 57g Net Carbs: 2.5g Protein: 60g
Recipe by Queen Keto at https://queenketo.com/low-carb-classic-british-kedgeree/