Kedgeree baked potatoes recipe

Top a jacket potato with a curried mixture of smoked haddock in a creamy sauce

Baked potatoes are a great vehicle for all sorts of toppings. Over the years I’ve explored ideas from caviar to lobster Thermidor on the luxury end down to simple meat ragù and provençal vegetables. Kedgeree is one of those lovely, any-time-of-the-day dishes and I’ve actually always served the basmati rice separately from the fish in its sauce, but on this occasion a good old baked potato replaces the rice.

Prep time: 15 minutes

Cook time: 1 hour

4

1. Preheat the oven to 200C/180C fan/gas mark 6. Place the potatoes on a tray and bake them for an hour or until soft.

2. Meanwhile, make the curried sauce. Melt the butter in a thick-bottomed pan and gently cook the shallot, garlic and ginger without colouring. Add the chilli and all of the spices and cook for another minute to release the flavours.

3. Then add the fish stock, bring to the boil and allow the liquid to reduce by half. Pour in the cream and simmer gently for 15 minutes.

4. Blend two thirds of the sauce in a liquidiser until smooth and return to the pan off the heat. Check the seasoning.

5. Place the haddock in a separate pan, cover with water, bring to the boil and simmer for 2-3 minutes, then drain and leave to cool. Break the haddock into chunks and mix into the sauce.

6. Cut a cross in each potato and push with your thumb and forefinger to open up the flesh. Place on warm serving dishes.

7. Bring the kedgeree back to the boil then spoon it into the centre of and around the potatoes. Scatter the coriander on top to serve.