Kedgeree

Cook the rice in one and a half the amount of chicken stock with the bay leaf. When it is done and keeping warm, discard the bay leaf, fluff the rice with chopsticks, and place the raw smoked haddock slab on top. Close the lid and let the haddock steam on warm for 15 minutes.

Remove the haddock, and flake with forks to get rid of every last trace of bone. Place the haddock back with the rice.

Sauté the shallots in excess butter until light brown. Add the garlic, and cook for 1 minute more, making sure to not brown it. Transfer mixture to the rice.

Add the eggs, mustard, parsley, pepper, curry powder, and enough cream to make everything just slightly creamy. Mix it all up, gently and thoroughly (chopsticks are perfect for this). Season with salt to taste.

Serve immediately or later—it keeps well.