We spent a lot of time perfecting this recipe and it is really, actually, food for the gods. The best way of eating smoked haddock we've ever found. It's not quick to make, but keeps well and serves as a breakfast dish or a fancy starter for a dinner party.
Makes 6 portions
Poach the fish in the milk, with peppercorns and bay leaves. Set fish aside, and strain the poaching liquor. Cook the rice by tossing it in butter in a frying pan until the rice is well coated. Add the strained hot poaching liquor, one ladleful at a time, stir until the liquid is absorbed, then add another ladleful. Note that some 4 parts liquor are needed per part of rice; I use the milk liquor first, then add vegetable stock. Once the mixture is firm, but the rice is well swelled and soft, the rice is cooked.
Flake the fish into recognisable pieces; do not break it up too much. Place in a bowl with the rice and season with cayenne pepper and ground black pepper to taste. Add a spoonful of cream to add moisture. Mix gently.
Pack the mixture into muffin moulds to create 150 ml timbale-like portions, and freeze. Once frozen, place the muffin mould in warm water to free off the timbales, and pack in the freezer until required
Get the Kedgeree out of the freezer the night before. Place the timbale in the microwave and heat on maximum for 90 seconds. Place on a dish in a double boiler and steam for 10 minutes. In the meantime, hard-boil 1 egg per portion - 9-10 minutes in boiling water – and slice in 2 or 4 long-ways. Lightly fry tomatoes in butter until they begin to soften and add the seasoning to the pan.
Place the timbale on the serving plate, add the sliced hard-boiled egg wedges and garnish with the tomatoes and wedges of lemon. Pour a little of the buttery seasoning over the tomatoes and garnish the timbale with crossed chive leaves.