Izzy Eats: The art of raising a gourmand, one bite at a time

Stirring tales of eating, cooking and foraging in my never-ending quest to provide, great-tasting (local and organic whenever possible) EATS for me and my boy(s).

Friday, May 23, 2008

Kedgeree At Our House: A Tea and Sympathy Recipe

Have I mentioned how wonderful it is to have a friend who cooks for me?Each time I live from her house marveling at something new which I would not usually have considered making myself.

After our delightful dinner of Kedgeree a H.'s house, I was determined to recreate a similar dish at home. It is funny how something so unlike anything I would normally prepare, became instantly appealing to both Izzy and me.

I looked to one of my British go to books, The Tea and Sympathy Cookbook, where I found something that sounded remarkably similar to what H. had made. I changed the fish around, which doesn't alter the dish significantly and allows for flexibility. H. likes to use smoked and fresh salmon. I chose Hake (which I later discovered was probably not at the top of the healthiest fish list) and Smoked Rainbow Trout.

I bought the trout at Union Square Market from Max Creek Hatchery (from East Meredith, New York. Every Wednesday, Max brings in already-cleaned fresh rainbow and brook trout from his pond. He will proudly tell you that the fish were swimming until 7pm last night. He also sells the trout smoked and has Jerusalem artichokes and Russian potatoes available to match.) It was delicious and worked very well in the dish.

Kedgeree (adapted From The Tea and Sympathy Cookbook)

@3/4 lb. smoked fish (salmon or trout both work well)
1 lb. fresh firm fish fillets

a few black peppercorns
1 sprig parsley
1 bay leaf
1 slice lemon
1/4 stick butter
1 cup chopped onion
1 lb. basmati rice
2 tablespoons curry powder
salt and pepper
4 hard-boiled eggs, peeled and quartered
chopped parsley for garnish

1. Put fresh fish, peppercorns, parsley sprig, bay leaf and lemon into a pan. Add enough water to cover. Bring to a boil and simmer gently until fish is tender, about 10 minutes.
2. Transfer cooked fish to a large plate and cool. Strain the mixture left in the pan. If you do not have 5 cups of fish stock, add water.
3. Debone the fish and flake it.
4.Melt the butter in a large saute pan and cook onion until soft, add curry powder and saute one minute longer. Add the rice and fish stock, bring to a boil. Cook, covered on low about 20 minutes.
5. When the rice has cooked, add fish, salt and pepper and eggs and toss to combine. Sprinkle parsley over the top and serve.

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