Katiecooks
New member
Kedgeree is a British dish, mainly to be found in Scotland.
Ingredients:
10 oz. whole milk
10 oz. water
14 oz. frozen (thawed) or fresh haddock
1 Bay leaf
1 tbls. olive oil
One good knob of butter
1 large onion, thinly sliced
2 tsp. mild curry powder
6 oz. basmati rice, rinsed in cold water a few times and drained.
4 large eggs, hard boiled and peeled
2 tbls. chopped coriander or dried coriander
Another knob of butter
Lemon wedges for garnish
A good twist of freshly ground pepper
Directions:
Place the milk and 10 oz. of water in a shallow pan with the bay leaf and fish. Cover and bring to a gentle simmer. By the time the liquid is simmering the fish should be cooked through. If not, turn the fillet over in the hot liquid and leave it, off the heat, for a few minutes to finish cooking. Remove the fish and set aside. Remove the bay leaf and reserve the poaching liquid. When it's cool enough to handle, break the poached fish into flakes, discarding the skin and picking out any bones.
Place the olive oil and one knob of butter in a large saucepan. Add the onion and cook gently for 8 to 10 minutes. Stir in the curry powder, then the rice. Add 10 oz. of the poaching liquid. Bring to a boil and then cover the pan. Turn the heat down to simmer and cook for 15 minutes. Remove from heat and fluff the rice with a fork. Cover the pan and set aside until you're ready to assemble the dish.
To assemble and serve kedgeree, add the flaked fish to the rice mixture, along with 1/2 of the coriander and the second knob of butter. Cut the hard boiled eggs in half...with luck, they'll still be just a bit soft in the middle. Then spoon the fish and rice mixture into warmed plates or bowls and top each bowl with two egg halves per person. Sprinkle with more coriander and top with lemon wedge and a good twist of pepper. Serve immediately.
This is the type of meal that makes the Scots the hardy people they are!!
Ingredients:
10 oz. whole milk
10 oz. water
14 oz. frozen (thawed) or fresh haddock
1 Bay leaf
1 tbls. olive oil
One good knob of butter
1 large onion, thinly sliced
2 tsp. mild curry powder
6 oz. basmati rice, rinsed in cold water a few times and drained.
4 large eggs, hard boiled and peeled
2 tbls. chopped coriander or dried coriander
Another knob of butter
Lemon wedges for garnish
A good twist of freshly ground pepper
Directions:
Place the milk and 10 oz. of water in a shallow pan with the bay leaf and fish. Cover and bring to a gentle simmer. By the time the liquid is simmering the fish should be cooked through. If not, turn the fillet over in the hot liquid and leave it, off the heat, for a few minutes to finish cooking. Remove the fish and set aside. Remove the bay leaf and reserve the poaching liquid. When it's cool enough to handle, break the poached fish into flakes, discarding the skin and picking out any bones.
Place the olive oil and one knob of butter in a large saucepan. Add the onion and cook gently for 8 to 10 minutes. Stir in the curry powder, then the rice. Add 10 oz. of the poaching liquid. Bring to a boil and then cover the pan. Turn the heat down to simmer and cook for 15 minutes. Remove from heat and fluff the rice with a fork. Cover the pan and set aside until you're ready to assemble the dish.
To assemble and serve kedgeree, add the flaked fish to the rice mixture, along with 1/2 of the coriander and the second knob of butter. Cut the hard boiled eggs in half...with luck, they'll still be just a bit soft in the middle. Then spoon the fish and rice mixture into warmed plates or bowls and top each bowl with two egg halves per person. Sprinkle with more coriander and top with lemon wedge and a good twist of pepper. Serve immediately.
This is the type of meal that makes the Scots the hardy people they are!!