Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Eggs, hard-cooked -(try brown basmati rice)
- peeled, chopped fine 3/4 c Heavy cream
1 1/2 c Flaked finnan haddie 1 1/2 ts Curry powder (or to taste)
- freshened, boned, skinned, 1/2 ts Freshly grated nutmeg
- (or any smoked fish) Generous grindings of pepper
-*** (See NOTE) *** 3 tb Lemon juice
3 c Cooked basmati rice Lime wedges

PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing bowl;
toss together lightly to mix. Put the cream in a small saucepan, add the
curry powder and nutmeg, heat, stirring until the spices are blended. Add
the cream mixture, pepper, and lemon juice to the rice mixture, and gently
toss. Taste for salt and seasoning and adjust if needed (the dish won't
need any salt if the smoked fish is salty). Put the Kedgeree in a casserole
and heat in oven only until piping hot. Serve on a platter surrounding
softly scrambled eggs, and garnished with lime wedges.

NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain
then poach it in fresh milk. The milk sweetens the fish and tames its
saltiness.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

Browse by categories