Page 32 - COMING UNSTUCK by Sara tuck
P. 32
smoked Whenever I cook this dish
I fantasise I am Mrs Patmore
fish kedgeree from Downton Abbey
bustling about my kitchen
in a pinny… satisfying, but
not quite as much as the
pleasure of eating it.
Serves 6 Cook the basmati rice according to the packet instructions and
set aside. Bring the milk, cream, bay leaves and cumin seeds to a
1 cup uncooked basmati rice simmer in a medium pot. Add the smoked fish (and white fish if
½ cup milk using) and simmer for 5 minutes then set aside. Melt the butter
½ cup cream (heavy cream) in a large, deep frying pan, add onion and leek together, season
2 bay leaves well with salt and pepper and cook for 8-10 minutes until
1 tsp cumin seeds softened but not coloured. Lift fish out of the milk mixture
400g (14 oz) smoked fish such and strain the liquid, reserving it, to remove the cumin seeds.
as kahawai or haddock (or 200g Add the strained liquid to the onions and leeks with zest, garlic,
(7 oz) smoked fish and 200g curry powder, turmeric and cayenne pepper and cook a further
(7 oz) firm white fish such as 5 minutes. Add rice, flaked fish and eggs (reserving a few
gurnard or ling) quarters for garnish) and cook 2 or 3 minutes to heat through.
30g (1 oz) butter Stir through half of the parsley and serve garnished with the
1 onion, finely chopped remaining parsley and eggs.
1 leek, trimmed, halved
lengthways, sliced
sea salt & freshly ground pepper
finely grated zest of 1 lemon
1 clove garlic, crushed
2 tbsp curry powder
1 tsp ground turmeric
pinch of cayenne pepper
4 soft-boiled eggs, quartered
(I cooked mine for 7 minutes)
½ cup finely chopped
curly-leaf parsley
28
