Salmon Kedgeree recipe
information
Preparation time : 15 minutes,
Cooking time : 30 minutes,
Calories per serving: 455
ingredients
12 oz (350 g) fresh salmon fillets
2 eggs
12 oz (350 g) basmati rice
1 green pepper
3 celery sticks
1 small onion
2 tablespoons groundnut oil
1 1/2 pints (850 ml) fish or chicken stock
2 teaspoons curry powder
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
1/2 pint (285ml) skimmed or semi-skimmed milk
2 tablespoons fresh parsley
2 eggs
12 oz (350 g) basmati rice
1 green pepper
3 celery sticks
1 small onion
2 tablespoons groundnut oil
1 1/2 pints (850 ml) fish or chicken stock
2 teaspoons curry powder
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
1/2 pint (285ml) skimmed or semi-skimmed milk
2 tablespoons fresh parsley
method
l softened. Meanwhile, heat the stock in a separate pan.
4. Add the curry powder and cayenne pepper to the vegetables and stir constantly for 2 minutes. Stir in the rice, then slowly stir in the hot stock. Bring to the boil, stirring constantly, then lower the heat and season with salt and black pepper. Cover and simmer for 15 minutes, until the rice is tender but still firm to
the bite, and almost all the stock has been absorbed.
5. Meanwhile, shell the hard-boiled eggs and put to one side. Put the fish fillets skin-side down in a single layer in a frying pan. Pour over the milk and add enough water to just cover the fish. Season with pepper to taste and bring to the boil. Lower the heat, cover and simmer very gently for 8 minutes, basting occasionally, until cooked through.
6. Remove the fish from the liquid and flake into large pieces over a plate, discarding the skin and bones.
7. When the rice is cooked, remove the pan from the heat and gently fold in the flaked fish and freshly chopped parsley. Adjust the seasoning and transfer to a serving dish. Cut the hard-boiled eggs into quarters or eighths and use to garnish the kedgeree. Serve immediately.
4. Add the curry powder and cayenne pepper to the vegetables and stir constantly for 2 minutes. Stir in the rice, then slowly stir in the hot stock. Bring to the boil, stirring constantly, then lower the heat and season with salt and black pepper. Cover and simmer for 15 minutes, until the rice is tender but still firm to
the bite, and almost all the stock has been absorbed.
5. Meanwhile, shell the hard-boiled eggs and put to one side. Put the fish fillets skin-side down in a single layer in a frying pan. Pour over the milk and add enough water to just cover the fish. Season with pepper to taste and bring to the boil. Lower the heat, cover and simmer very gently for 8 minutes, basting occasionally, until cooked through.
6. Remove the fish from the liquid and flake into large pieces over a plate, discarding the skin and bones.
7. When the rice is cooked, remove the pan from the heat and gently fold in the flaked fish and freshly chopped parsley. Adjust the seasoning and transfer to a serving dish. Cut the hard-boiled eggs into quarters or eighths and use to garnish the kedgeree. Serve immediately.
serving amount
serves 4 - 6
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