Scott Wallis - Garden Cottage
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Kedgeree

 

 

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Blaeu, Joan
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Kedgeree
Food & Wine Archives

We have made kedgeree quite successfully using poached salmon.  We realize
that it is not totally authentic, but delicious nonetheless!  In Great Britain, Kedgeree is traditionally breakfast fare, but feel free to serve it for breakfast,
lunch, or dinner.  It is an excellent addition to a brunch buffet.

1 cup long-grain white rice
1 teaspoon salt
1/2 pound smoked haddock (or other firm-fleshed
smoked fish, such as whitefish or sturgeon)
1 cup cold milk
2 tablespoons unsalted butter
2 medium onions, finely chopped
2 teaspoons curry powder
1/4 cup heavy cream
2 tablespoons fresh lemon juice
2 cups freshly shelled peas, or 1 package (10 ounces)
frozen, cooked and drained
3 hard-cooked eggs, chopped
Freshly ground pepper

In a medium saucepan combine the rice, salt, and 2 cups cold water.
Bring to a boil over moderately high heat. Reduce heat to low, cover,
and simmer for 20 minutes. Transfer rice to a large saucepan and fluff
with a fork.
Meanwhile, place smoked haddock in a small skillet just large enough
to accommodate it. Add milk and simmer uncovered, 5 minutes.
Remove fish with a slotted spatula and drain on paper towels. Strain
milk through a sieve and reserve.
Break the fish into 1-inch pieces and add to rice.
In a medium saucepan melt butter. Add onions and cook over low heat
until softened but not browned, about 10 minutes. Stir in curry powder
until blended. Add reserved milk and cream. Simmer over moderately
low heat, uncovered, until liquid is reduced to 1/2 cup, about 15 minutes.
Stir into the rice. Stir lemon juice and peas into the rice. The mixture will
appear rather moist at this point, but rice will absorb liquid as it stands.
Cover and cook kedgeree over moderately low heat, stirring often, until
heated through, about 10 minutes, or reheat in a microwave. Stir in the
chopped eggs and season with pepper to taste. Serves 4.
 

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