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http://www.lifestylefood.com.au/recipes/11433/kedgeree

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Kedgeree

This tricked up kedgeree was a finalist in Great British Menu series 4

Ingredients

  • For the rice

  • 200 g/ 7 oz shallots

  • 40 g/ 1½ oz turmeric (1tsp)

  • 10 g/ ½ oz cardamom

  • 40 g/ 1 ½ oz curry powder (2tsp)

  • 200 g/7 oz basmati rice

  • finely grated zest of 2 limes

  • 2 litres/ 3 ½ pints fish stock

  • 150 g/ 5 oz butter

  • parsley for garnish

  • For the haddock

  • 800 g/ 1 ¾ lb smoked haddock

  • 14 quail eggs

  • 1 litre/ 1¾ pints milk

  • 550 ml/ 1¼ pint cream

  • For the curry sauce

  • 2 shallots, finely diced

  • 100 g/ 4 oz mild curry powder (25g / 1oz)

  • 100 ml/ 4 fl oz fish stock

  • 100 ml/ 4 fl oz whipping cream

  • For the parsley sauce

  • 500 g/ 1 lb 2 oz parsley

  • 1 shallot

  • 100ml/4 fl oz fish stock

  • 100ml/ 4 fl oz noilly prat

  • 25g/ 1 oz butter

  • 150g/ 5 oz whipping cream

Method

  • For the rice:

  • 1.

    Chop & sweat the shallots, add turmeric, cardamom and curry powder. Add rice and lime zest and cover with fish stock, and cook for 10 minutes. Finish with butter and a small amount of chopped parsley (reserve remainder for parsley sauce).

  • For the haddock:

  • 1.

    Poach in milk until haddock is just cooked in centre, then remove from milk and flake once cooked, discarding the skin.

  • For the parsley garnish:

  • 1.

    Deep- fry parsley at 180oC for 30 seconds then drain on kitchen paper and season lightly, ready to serve

  • For the quails eggs:

  • 1.

    Boil for 1¾ minutes, cool in ice water immediately and peel once cool

  • For the parsley sauce:

  • 1.

    Make parsley chlorophyll by placing parsley in a blender with a little water, blend until smooth then pass through a fine sieve reserving the liquid (chlorophyll).

  • 2.

    In a frying pan sauté shallots until soft, then add the fish stock and Noilly Prat, reduce until dry. Add whipping cream then cook gently until thick. Add butter and chlorophyll.

  • To serve:

  • 1.

    Place the cooked rice with the flaked haddock in the centre of the plate. Cut the Quails’ eggs in half (3 ½ per portion), arrange around the plate and lay the crisp parsley on top of rice

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