Kedgeree

Name: Kedgeree
Ingredients: 3 tablespoons hot curry powder; 6 oz butter; 3 lb raw fresh salmon steaks; 3 teaspoons salt; salt and freshly ground black pepper; 3 oz parsley leaves – very finely chopped; 9 eggs – hard-boiled, shelled, then coarsely chopped; 1½ lb long grain rice; lemon wedges to serve; 36 fl oz (just over 1¾ pints) water; 3 tablespoons lemon juice; 12 fl oz dry white wine; 2 bay leaves; 6 bruised parsley stalks; 20 mixed peppercorns (black, white, pink, green); 3 oz carrot – peeled and grated; 3 oz celery – trimmed and grated; 3 oz onion – peeled and chopped; 3 sprigs fresh thyme; 3 big sprigs fresh tarragon

Preparation info

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Ingredients

stock

36 fl oz (just over 1¾ pints) water
3 tablespoons

Fish course
Pescatarian
December
Gluten-free

Method

Put all ingredients for poaching stock in a heavy, lidded casserole. Bring to the boil, then simmer for 5 minutes. Immerse salmon steaks, bring back to simmering point, cover and cook for 3-5 minutes. Gently lift fish out of stock and put aside until cool enough to handle. Strain the stock, discarding debris.

Rinse casserole and return to a medium flame with butter and curry powder. Siz