Smoked Haddock Kedgeree, Quails Eggs And Curried Mayonnaise

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
555
FAT
68%
CHOL
188%
SOD
37%

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Ingredients for 4 servings

300 g smoked haddock fillets

250 ml milk

1 bay leaf

3 black peppercorns, crushed

1/2 teaspoon coriander seeds, crushed

1 tablespoon of unsalted butte

2 banana shallots, finely diced

2 teaspoon ras-al-hanout

1 teaspoon of mild curry powder

100 g arborio or carnarolli risotto rice

125 ml dry white wine

200 ml fish stock

80 g dry breadcrumbs (we use panko)

4 tablespoons mayonnaise

1 lemon

6 quails eggs

Hand full of mixed micro salad leaves or cress

Sea salt and freshly cracked black pepper

Rapeseed oil

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