Wednesday, 2 January 2013

Classic Kedgeree (aka When Butter Attacks)

Oh, I know I should feel bad, over 5 months since my last post. If you make this dish though, I feel sure you'll forgive me. It is inexcusably bad for you but what the hell!

I first made this, gosh, around 10 years ago when I was given Nanny Ogg's Cookbook, which just goes to show that life, sometimes, imitates art. As always, I play it by ear now when I make it, but my favourite Discworld witch (Nanny is a hedonethicist too I think!) was definitely the inspiration for this filling brunch.

Ok, so the first thing you need is a big ole fillet of smoked fish. Tartrazine yellow is not a colour I associate with a tasty fish dinner, so I tend to buy the undyed variety. I understand that some fishmongers sell naturally yellowed fish (undyed but turned yellow from smoking in a certain way), if you find that then buy it for some colourful fun! Vegetarian? Try chickpeas or lentils instead, they work very nicely with the same accompaniments.

Cook a cup of rice, either the old fashioned way or using a ricebot, at the same time boil up a couple of eggs until hard boiled. When the rice is almost ready, put the fish into a deep frying pan with a half and half mix of water and milk; the liquid should come to halfway up the side of the fish.

Poach the fish, skin side down, until almost cooked through, then flip over and cook for a further couple of minutes to finish it off. The fish should be opaque, but still tender. Drain the fish and place it to one side - don't leave unattended in the presence of greedy cats.
Chop up an onion, I like purple in this because they are sweet but any will do, and a good handful of mushrooms if you have any. Aubergine or any leafy greens work with this too. Heat an obscene amount of butter, as much as you dare, in the frying pan (wiped clean) and gently fry the vegetables. 

When cooked, sprinkled over a good tablespoon or more, to taste, of curry powder, plus seasoning and give it 30 seconds to heat up before adding all the rice and coating well in the aromatic buttery sauce. Finally, flake in the fish, taking care to remove any bones, and top with chopped egg.


No comments:

Post a Comment