Fish Kedgeree -

Fish Kedgeree

Note:- Traditionally served for breakfast, lunch or supper.

Ingredients

400 g (1 lb) fish (usually smoked haddock or fresh salmon)
Rice pilaff (see below)
200 g (8 oz)
2 hard-boiled eggs
50 g (2 oz) butter
250 ml (2 pt) curry sauce (see below)

Braised or pilaff rice
4 portions

50 g (2 oz) butter
25 g (1 oz) chopped onion
100 g (4 oz)rice (long-grain), white or brown
200 ml (approx. 3/8 pt) white stock (preferably chicken)
Salt, mill pepper

Curry sauce
4 portions

50 g (2 oz) onion, chopped
¼ clove of garlic
10 g ( ½ oz) oil, butter or margarine
10 g (½ oz) flour
5 g ( ¼ oz) curry powder
5 g ( ¼ oz) tomato puree
375ml ( ¾ pt) stock (Chicken or Vegetable)
25 g (1 oz) apple, chopped
1 tbsp chutney, chopped
5 g ( ¼ oz) desiccated coconut
10 g ( ½ oz) sultanas
10 g ( ½ oz) ginger root, or 5 g ( ¼ oz) ground ginger
Salt

Details

Serves: 4

Method

Poach the fish. Remove all skin and bone. Flake. Cook the rice pilaff. Cut the eggs in dice.


Combine the eggs, fish, rice and heat in the butter. Correct the seasoning. Serve hot with a sauceboat of curry sauce.


Braised or pilaff rice:-


Place 25 g (1 oz) butter in a small sauteuse. Add the onion. Cook gently without colouring for 2-3 minutes. Add the rice. Cook gently without colouring for 2-3 minutes. Add twice the amount of stock to rice. Season, cover with a buttered paper, bring to the boil. Place in a hot oven 230-250°C (Reg. 8-9; 50-500°F) for approximately 15 minutes until cooked. Remove immediately into a cool sauteuse. Carefully mix in the remaining butter with a two-pronged fork. Correct the seasoning and serve.


Note:- It is usual to use long-grain rice for pilaff because the grains are firm, and there is less likelihood of them breaking up and becoming mushy. During cooking the long-grain rice absorbs more liquid, loses less starch and retains its shape as it swells; the short or medium grains may split at the ends and become less distinct in outline.


Curry sauce:-


Gently cook the onion and garlic in the fat in a small sauteuse without colouring. Mix in the flour and curry powder. Cook gently to a sandy mixture. Mix in the tomato puree, cool. Gradually add the boiling stock and mix to a smooth sauce. Add the remainder of the ingredients; season with salt, and simmer for 30 minutes. Skim and correct the seasoning.


Note:- This sauce has a wide range of uses with prawns, shrimps, vegetables, eggs, etc.

Related food category:

• Main Course