Difference between revisions of "Salmon kedgeree"

From Cookipedia

 
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|title=Salmon kedgeree, Egg recipe
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|keywords=#salmonkedgeree #fishstock #fish #rice #salmon #chilli #garlic #oliveoil #stock #simmer #butter
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|hashtagrev=032020
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|description=This breakfast dish was traditionally made with smoked haddock and, in spite of what other recipes say, without spices
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{{Template:CookTools}}
 
{{Template:CookTools}}
 
{{recipesummary
 
{{recipesummary
|Servings = 2 as a main course. 4 as a breakfast
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|TotalCalories = 2814
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|PortionCalories = 1407
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|DatePublished=3rd November 2012
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|Author = JuliaBalbilla
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|Servings = 2 as a main course. 4 as a breakfast
 
  |Difficulty = 2
 
  |Difficulty = 2
 
  |TotalTime = 1 hour
 
  |TotalTime = 1 hour
 
  |PrepTime = 15 minutes
 
  |PrepTime = 15 minutes
 
  |CookTime =  45 minutes
 
  |CookTime =  45 minutes
  |Image = [[Image:Salmon kedgeree recipe.jpg|300px|alt=Electus]]
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  |Image = [[Image:Salmon kedgeree recipe.jpg|alt=Electus]]
 
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This breakfast dish was traditionally made with [[Smoked haddock|smoked haddock]] and, in spite of what other recipes say, without [[Spices|spices]].  This version uses [[Salmon|salmon]] as an alternative and to satisfy my husband's constant need for [[Garlic|garlic]] and [[chilli]], they have been included.  You may, of course, leave them out.
 
This breakfast dish was traditionally made with [[Smoked haddock|smoked haddock]] and, in spite of what other recipes say, without [[Spices|spices]].  This version uses [[Salmon|salmon]] as an alternative and to satisfy my husband's constant need for [[Garlic|garlic]] and [[chilli]], they have been included.  You may, of course, leave them out.
===Ingredients===
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{{RecipeIngredients
 
{{RecipeIngredients
 
| 1 litre light [[Fish stock|fish stock]] or [[Court bouillon|court bouillon]]
 
| 1 litre light [[Fish stock|fish stock]] or [[Court bouillon|court bouillon]]
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| 3 [[Hard boiled eggs|hard boiled eggs]], chopped
 
| 3 [[Hard boiled eggs|hard boiled eggs]], chopped
 
| 2 tablespoons flat-leaved [[Parsley|parsley]], chopped
 
| 2 tablespoons flat-leaved [[Parsley|parsley]], chopped
 
 
 
}}
 
}}
 
===Method===
 
===Method===
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| Remove from heat and add 800 ml of the [[Fish stock|fish stock]].  If you have less than that, make up with water.
 
| Remove from heat and add 800 ml of the [[Fish stock|fish stock]].  If you have less than that, make up with water.
 
| Cover and [[Simmer|simmer]] until the [[Rice|rice]] has absorbed the liquid (about 15 minutes).
 
| Cover and [[Simmer|simmer]] until the [[Rice|rice]] has absorbed the liquid (about 15 minutes).
| Meanwhile, pre-heat [[Oven|oven]] to 160° C (325° F - gas 3).
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| Meanwhile, preheat [[Oven|oven]] to 160° C (325° F - gas 3).
 
| [[Flake]] and bone the [[Fish|fish]].  Skin if desired.
 
| [[Flake]] and bone the [[Fish|fish]].  Skin if desired.
 
| When the [[Rice|rice]] is cooked, stir in the [[Fish|fish]] and the [[Butter|butter]].
 
| When the [[Rice|rice]] is cooked, stir in the [[Fish|fish]] and the [[Butter|butter]].
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==See also==
 
==See also==
 
[[Buttery kedgeree]], a version based on Delia's book recipe and [['Greasy spoon' kedgeree]] which speaks for itself.
 
[[Buttery kedgeree]], a version based on Delia's book recipe and [['Greasy spoon' kedgeree]] which speaks for itself.
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{{RecipeLine}}
 
[[Category:Recipes|Salmon kedgeree]]
 
[[Category:Recipes|Salmon kedgeree]]
 
[[Category:Egg recipes|Salmon kedgeree]]
 
[[Category:Egg recipes|Salmon kedgeree]]
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[[Category:Breakfast recipes|Salmon k]]
 
[[Category:Breakfast recipes|Salmon k]]
 
[[Category:Poached]][[Category:Baked or roasted]][[Category:Boiled or simmered]]
 
[[Category:Poached]][[Category:Baked or roasted]][[Category:Boiled or simmered]]
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[[Category:Unusual recipes]]
  
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Revision as of 17:55, 22 November 2014


Salmon kedgeree
Difference between revisions of
Servings:2 as a main course. 4 as a breakfast
Calories per serving:1407
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:3rd November 2012

This breakfast dish was traditionally made with smoked haddock and, in spite of what other recipes say, without spices. This version uses salmon as an alternative and to satisfy my husband's constant need for garlic and chilli, they have been included. You may, of course, leave them out.


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Bring the fish stock to a gentle simmer in a pan.
  2. Meanwhile, mix the chilli and garlic powders together.
  3. Mix with a little of the fish stock and add to the pan.
  4. Gently poach the salmon in the stock for about 5 minutes.
  5. Remove from pan, and pour stock into a jug.
  6. Using the same pan, heat the olive oil.
  7. Add the rice and stir for a minute or two.
  8. Remove from heat and add 800 ml of the fish stock. If you have less than that, make up with water.
  9. Cover and simmer until the rice has absorbed the liquid (about 15 minutes).
  10. Meanwhile, preheat oven to 160° C (325° F - gas 3).
  11. Flake and bone the fish. Skin if desired.
  12. When the rice is cooked, stir in the fish and the butter.
  13. Transfer to a baking dish and cover with tin foil. Prick a a few holes in the foil
  14. Bake for 15-20 minutes and remove from oven.
  15. Garnish with the chopped egg and parsley.

Variations

Try with any fish that flakes easily. Choose spices according to taste. If you like a smoked flavour and use non-smoked salmon. add 1 teaspoon Pimentón de La Vera dulce to the chilli and garlic powder. Use fresh, crushed garlic instead of the powder.

See also

Buttery kedgeree, a version based on Delia's book recipe and 'Greasy spoon' kedgeree which speaks for itself.

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#salmonkedgeree #fishstock #fish #rice #salmon #chilli #garlic #oliveoil #stock #simmer #butter
https://www.cookipedia.co.uk/recipes_wiki/Salmon_kedgeree