High Protein Kedgeree Salad

Place half of the butter in a heavy-based pan (one that can contain the whole dish and that you can pop a lid on later) and melt over a low-med heat.  Add the onion and cook slowly until translucent and starting to caramelise, probably around 6 minutes.

Meanwhile in another lidded saucepan place the smoked haddock under 150ml of boiling water and poach for 3-4 minutes on a low heat. When cooked lift the fish out of the water and put aside to cool down.  Retain the water and keep warm on a low heat.

When the onions are starting to brown add the curry powder and rice, stir through to coat the rice.  Pour over the hot fish water, season with salt and pepper and stir once before lowing the heat to the lowest simmer possible and put the lid on. Set a timer for 10 minutes.

In the other pan cover the 4 eggs in boiling water and simmer gently over a low heat for 6 minutes to hard boil.  When cooked drain the pan and recover the eggs with cold water.  Leave to cool for a minute before peeling and slicing into quarters.

When the ten minute timer goes off stir the rice and check the water level – the rice should be almost cooked with enough water for another couple of minutes simmering – add a bit more from the kettle if needed.

When the rice is cooked and all of the water has been absorbed turn the heat off.

Add the rest of the butter, juice from two of the lemon quarters, salt and pepper, parsley and then add the fish letting it drop off the skin in large chunks.  Mix through gently so the fish doesn’t break up too much.

Put the Florette crispy salad in a large salad bowl with the Kedgeree on top then toss to mix through. Pop the eggs on top and serve with the rest of the lemon quarters.  Sprinkle with more fresh parsley, a dollop of butter and some freshly milled black pepper to your taste – unFlorettable!