Begin by preheating your oven to 350°F (180°C). In a large pot, simmer 1 cup of long-grain rice with ¼ teaspoon of turmeric in boiling salted water, keeping it covered for 12–15 minutes until the rice is tender.
Once cooked, rinse the rice with hot water, drain thoroughly, and set it aside to keep warm. While the rice cooks, place the 12 oz (350g) smoked haddock fillet skin-side down in a frying pan, cover it with cold water, and poach gently for 8–10 minutes until the fish is cooked through.
Once the haddock has finished poaching, carefully drain it and remove the skin and bones, then flake the fish into bite-sized pieces. Prepare your eggs by cutting one of the 2 hard-boiled eggs lengthwise into quarters and setting these aside for garnish, then coarsely chop the remaining egg.
In a large bowl, combine the flaked fish, cooked rice, chopped egg, 4 tablespoons of butter, juice of ½ lemon, and ⅔ cup of half-and-half. Season the mixture generously with salt and cayenne pepper to taste, and stir gently to integrate all ingredients without disrupting the delicate fish.
Transfer the mixture to a buttered ovenproof dish and bake for 10–15 minutes, stirring occasionally to warrant even heating and prevent sticking.
When the kedgeree is heated through and golden, remove it from the oven and stir in 2 tablespoons of finely chopped fresh parsley for brightness and color.
Serve immediately, garnishing each portion with the reserved egg quarters for an elegant presentation.
