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Buttery kedgeree: Difference between revisions
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| Put the fish fillets in a pan and cover with 570 ml cold water. You can leave the skins on as they will fall off later anyway | | Put the fish fillets in a pan and cover with 570 ml cold water. You can leave the skins on as they will fall off later anyway | ||
| Bring the fish to the boil and simmer for 8 minutes | | Bring the fish to the boil and simmer for 8 minutes | ||
| Reserve 450ml of the haddock water in a measuring jug | | Reserve 450ml of the haddock water in a [[measuring jug]] | ||
| Place the [[haddock]] in a covered bowl and keep warm | | Place the [[haddock]] in a covered bowl and keep warm | ||
| Using the same pan, melt 55g of the [[butter]] and soften the [[onions]] for 6 minutes. Don't brown them | | Using the same pan, melt 55g of the [[butter]] and soften the [[onions]] for 6 minutes. Don't brown them | ||