Snoek kedgeree
| Recipe By: | Jane-Anne Hobbs |
| Serves: | 4 to 6 |
| Cooking Time: | 30 minutes |
| Cook's Tips: | Don’t allow the onions to brown or blacken at the edges, as this will make the kedgeree bitter. |
| Prep Time: | 15 minutes |
Ingredients
- 350 g smoked snoek, bones removed
- 500 ml uncooked rice
- 1/4 tsp salt
- 6 Free-range eggs, beaten
- 4 Tbsp Butter
- 2 onions, peeled and very finely chopped
- 2 tsp medium-strength curry powder
- 5 Tbsp cold water
- 400 ml fresh Ayrshire cream
- 1 tsp grated lemon zest
- 150 ml fresh parsley, finely chopped
- 4 Tbsp lemon juice
- flaky sea salt
- black pepper, milled
- cayenne pepper to garnish
- lemon wedges to serve
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Cooking Instructions
- Remove all skin, bones and dark flesh from the snoek and pull the flesh into large flakes. Set aside.
- Cook the rice according the instructions on the packet, then drain well and set aside. (Perfectly cooked, unsticky rice makes all the difference to this dish. Here’s my method: put the rice in a large sieve and rinse well under cold running water. Place in a big pot, add the salt and cover with cold water to a depth of about 4cm.
- Cover the pot with a tight-fitting lid, bring to the boil, then turn down the heat to medium-low and cook until tender - 16 to 18 minutes, or according to the instructions on the packet. Tip the rice into the sieve, drain well, and rinse again under hot running water - rinsing the rice twice helps to wash off excess starch. Fluff up the grains with a fork, then set the sieve aside, covered with a clean tea towel. I use plain long-grain rice, for its bland, milky flavour, but this is also good with Basmati rice.)
- Bring a small pot of water to a gentle, burbling boil, slip in the eggs and cook them for 9 to 10 minutes, or until just hard-boiled. Pour away the boiling water and place the pot under a cold trickling tap for a few minutes, or until the eggshells are cool to the touch. Peel the eggs and roughly chop six of them. Cut the remaining two eggs lengthways into quarters. Set aside, covered.
- Heat the butter in the same pot in which you cooked the rice and add the chopped onion and a pinch of salt. Fry gently for 4 to 5 minutes, or until the onion is soft and translucent. Stir in the curry powder and cook for another minute. Now add 4 Tbsp of water and bubble briskly for further minute.
- Turn the heat down to low. Tip the rice into the pot and add the cream, flaked snoek and lemon zest. Cook, stirring gently, until the mixture has heated right through. Remove from the heat and add the parsley, chopped egg and lemon juice. Season to taste with salt and plenty of black pepper. (This kedgeree contains just a hint of curry powder for an authentic Anglo-Indian taste. Use a good generic curry powder, of medium strength, and don’t be tempted to add more spice, or you'll overwhelm the delicate parsley-egg-rice flavours.)
- Serve immediately, with a dusting of cayenne pepper, the reserved egg quarters, and wedges of lemon.
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