Kedgeree

Time for something a little different from the usual omelet or quiche we have for Sunday brunch. With a couple of family members to join us, I found a recipe in the Breakfast and Brunches from the Academy cookbook that had an Anglo-Indian combination of curry-seasoned rice and smoked salmon. I happened to have some smoked salmon on hand and decided to give it a try. Delicious! Recipe

It also prompted me to remember with fondness my days at the California Academy in 1978 shortly after it opened. It was during its free-wheeling early days and I learned a lot there before we opened our restaurant in Saratoga in 1980.

Kedgeree
Print Recipe
This curiously named Anglo-Indian creation combines curry-seasoned rice, smoked salmon or haddock, and hard-cooked eggs to make an irresistible brunch dish.
Kedgeree
Print Recipe
This curiously named Anglo-Indian creation combines curry-seasoned rice, smoked salmon or haddock, and hard-cooked eggs to make an irresistible brunch dish.
Ingredients
Servings: 4
Instructions
  1. In a large heavy frying pan over medium heat, melt 2 tbsp. of the butter and cook onion until soft but not brown. Stir in curry powder and rice until well combined. Sprinkle with salt. Add water, cover, reduce heat and simmer until rice is tender and liquid is absorbed. (20 to 25 minutes.)
  2. Steam fish on a rack over gently boiling water until it separates easily into flakes. (I did not have to do this step.) Flake fish, reserving a few large pieces for garnish; keep warm.
  3. In a medium saucepan melt remaining 2 tablespoons butter over moderate heat. Add flour and pepper, stirring until bubbly. Remove from heat and gradually blend in chicken broth. Cook, stirring, until thickened and bubbling. Then boil gently, stirring occasionally, until reduced to about 1 cup.
  4. Cut eggs in halves. Shred yolks and whites separately.
  5. Into the cooked rice, mix flaked fish and sauce. Spoon into a warm serving dish. Top with reserved pieces of fish and shredded eggs. Sprinkle with parsley.
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