Real riverside kedgeree


"Discover how to cook this fish recipe. Fish recipe for free. Delicious healthy recipe. Fish recipe, cooking tips and food recipe. Easy and quick fish recipe!"
Recipe by: jerliena

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


374 people have saved this recipe

Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

1/2 lb Cold cooked salmon or trout* 8 oz Brown rice
1 lg Cucumber 2 oz Butter
1 bn Watercress A little caster sugar
1/4 lb Shelled young peas A little tarragon vinegar

*Note: Salmon, sea trout or river trout may be used (farmed trout is
unsuitable - its texture is too soft).

Peel and seed the cucumber and cut the flesh into pieces no larger than
matchsticks. Sprinkle with 1/2 teaspoon each salt and caster sugar and 1
teaspoon tarragon vinegar. Toss lightly and set aside for at least 40
minutes, or all day if you prefer, to draw out some of the cucumber juices.
Drain well and pat dry.

Cook the rice in double its volume of boiling salted water or, better
still, in fish stock. It will take about 35 minutes to become tender.
Towards the end of this time cook the vegetables. Boil the peas in a
little lightly sugared water. Melt the butter in a flameproof casserole,
add the sticks of cucumber and cook over medium-low heat for 2 minutes,
just stirring occasionally. Break the skinned and boned fish into big
flaky chunks. Lay the fish on top of the cucumber - don't stir it in.
Cover the casserole and reduce heat as low as possible. Leave to cook,
just shaking the casserole occasionally, until the cucumber is tender and
the fish is well heated through - 4 minutes or so. Meanwhile put the
watercress into a food-processor and reduce it to green flecks.

To assemble the kedgeree, add the prepared watercress, peas and cooked rice
to the buttery fish and cucumber mixture. Immediately draw the casserole
away from the heat and season it generously with sea salt and freshly
ground black pepper. Toss the ingredients gently but thoroughly to mix
them well and serve straight away with a large fresh green salad, or with a
tomato salad if you prefer. Serves 4-6.

Source: Philippa Davenport in "Country Living" (British), June 1987. Typed
for you by Karen Mintzias

Browse by categories


Celebrity Chefs Recipes (cooking)


Paula Deen
(celebrity chef)

Paula Deen

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

See all celebrity chefs

Celebrity chefs

Heston Blumenthal
(celebrity chef)

Heston Blumenthal - The Fat Duck

The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

See all celebrity chefs

Celebrity chefs

Alain Ducasse
(celebrity chef)

Alain Ducasse

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Salad recipes

Salad recipes

Salad recipes

Discover the best salad recipes with pictures: lettuce, tomato, etc...
Delicious and light salads!

Discover the lastest recipes

recipes
Cheese recipes

Cheese recipes

Cheese recipes

Discover the best cheese recipes with pictures: cheesecake, fondue, pie, sandwich, appetizer, and more.

Discover the lastest recipes

recipes
Fish recipes

Fish recipes

Fish recipes

Discover the best fish recipes with pictures for all family: sushi, tuna, hake, sea bream, salmon, and more fish recipes.

Discover the lastest recipes