Scallops, quinoa and smoked haddock kedgeree with a light curry dressing

Categories: June

Ingredients

• 1 tbsp olive oil
• 12 fresh scallops with or without roe, 4 left whole, 8 cut in 2 lengthways
• rocket leaves, to garnish
• 125g quinoa
• 300ml vegetable stock, hot, made with 1/2 stock cube
• 500g undyed smoked haddock
• 2 bay leaves
• 6 black peppercorns
• 300-400ml milk
• small handful fresh flatleaf parsley, stalks reserved for the dressing, leaves chopped
• 4 free-range eggs, hard-boiled and chopped
• 3 shallots, finely chopped
• 2 tsp mild curry powder
• 25g butter
• 150ml double cream
• juice of 1/2 lemon
• 1 tbsp vegetable oil
• 1 garlic clove, crushed
• 75ml white wine

Directions

1. Make the kedgeree. Put the quinoa and stock in a saucepan over a medium heat. Cover, bring to the boil and simmer for 12-15 minutes, until the quinoa is tender and the liquid has been absorbed. Set aside.

2. Meanwhile, put the haddock, bay leaves and peppercorns in a wide, deep frying pan. Pour over enough milk to just cover the fish, cover the pan and put over a medium-low heat. Bring to just below simmering point, then poach for 3-4 minutes, until just cooked. Drain, reserving 50ml of the liquid for the dressing. Cool slightly, then flake the fish, discarding skin and bones. Set aside.

3. Make the dressing. Heat the vegetable oil in a saucepan over a medium-low heat. Add 1 shallot and the garlic, and cook for 3-4 minutes, stirring, until softened. Add half the curry powder and cook for 1 minute. Add the reserved haddock cooking liquid, wine, 50ml water and the parsley stalks. Bring to the boil and reduce by two-thirds. Reduce heat slightly, then add half the cream and reduce to a sauce consistency. Pass through a sieve into a clean saucepan. Season to taste. Set aside.

4. To cook the kedgeree, gently mix the quinoa, most of the haddock, eggs, shallots, parsley leaves and curry powder in a bowl. Season, Heat the butter in a wide frying pan over a medium heat. Add the kedgeree and cook, stirring, until heated through. Stir in the cream and lemon juice, and keep warm over a low heat.

5. Put the olive oil in a frying pan over a high heat. When very hot, add the scallops and sear for 1-2 minutes on each side. Set aside.

6. To serve, reheat the dressing. Divide the kedgeree neatly between the centres of 4 plates. Top with the remaining haddock, some rocket and a whole scallop. Dot around the halved scallops. Drizzle with the dressing.

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