Smoked Haddock Kedgeree

Ingredients: 50g butter 1 chopped onion 3 pods cardamom 1/4 teaspoonful small cinnamon sticks fresh bay leaf twig 450g basmati rice 1 liter chicken stock 750 g smoked haddock 3 eggs 3 tblsp chopped parsley 1 chop lemon pan [width about 20 cm Add 1 finely chopped onion to the], and cook over medium heat for 5 minutes until soft. Add three cardamom pods, one 1⁄4 teaspoon, one small cinnamon stick, and two bay leaves. Then cook for 1 minute. Turn over with 450 g of Basmati rice and stir until it is all coated well with spicy butter. Pour 1 liter of chicken or fish stock, add 1/2 tsp of salt and boil, and bottom of the pan. Cover with a close fit lid, cook on low heat and cook very gently for 12 minutes. In the meantime, boil the water in a large shallow pan. Add 750 g of unstained smoked haddock fillet and simmer for 4 minutes until the fish simmers. Lift it on a plate and leave it cool enough to handle. Hard-boil three eggs for 8 minutes. Discard the skin and bones and flake the fish. Drain the eggs, chill a little, peel and mince. If you wish, take out the rice and remove the bay leaves, cinnamon sticks and cardamom pods. Gently simmer the fish and minced eggs, cover and heat for 2-3 minutes, or until the fish is hot. Stir in 3 tablespoons of fresh parsley gently, add some salt and taste the black pepper. Scatter and serve with the remaining parsley, garnish with 1 lemon and cut into wedges.