Kedgeree, From India to Iredland

Kedgeree

Kedgeree originated in India, was transplanted to England and from there to Ireland where it has become a popular rice dish, often served at country Inn's as a breakfast or tea alternative. Although smoked haddock is the traditional fish used with the rice, hot smoked salmon from the coast of California is a great substitution as it adds a local flair to the dish. Additionally at this time of year Meyer Lemons are still available and they serve as a wonderful substitution from the more acidic counterparts usually accompanied with Kedgeree. This recipe serves eight to ten as a light meal or hearty side dish.

Ingredients

Long Grain Rice                                3 cups

Smoked Haddock or Salmon                       2 pounds

Clam Juice                                     2 cup

Water                                          3 cups

Heavy Cream                                    1 1/2 cups

Milk (only if using haddock)                   2 cups (add enough water to fish in order to cover when poaching)

Unsalted Butter                                1/2 pound

Yellow Onion                                   3 each, finely minced

Fresh Garlic                                   2 clove, finely minced

Fresh Ginger                                   1 tablespoon

Hard Boiled Egg                                5 each

Curry Powder                                   2 teaspoon

Turmeric                                       1 teaspoon

Meyer Lemon Wedges                             2 lemons

Italian Parsley                                1 bunch

Salt and Pepper                                to taste

Irish Whole Wheat Toast                        optional, but traditional

Method

If using smoked haddock, poach the haddock in milk for five minutes, drain milk from pot and replace with fresh milk for a total of three times, until fish is tender and flaky. Remove the fish from the milk and allow cooling. Then crumble the fish into bite sized pieces and set aside until ready to add it to the rice.

If using California smoked salmon, simply crumble the fish into bite sized pieces and reserve until ready to use. It is important to use the salmon which has been smoked using the "hot smoke" method because it is fully cooked and has the right texture to add to the rice.

Place half of the butter in a thick bottomed sauce pan and heat until butter is fully melted but not brown. Add onions and cook for a minute or so and then add the garlic, fresh ginger, curry powder, turmeric and some salt and pepper. Cook the onions and spices until the onions are soft and translucent.

Add the rice to the pot and sauté for a minute or so until the onions and spices have fully coated the rice. Add the clam juice, water and some additional salt and pepper, bring to a boil and then turn the rice down to a simmer. At this point the rice can be covered with a lid or cooking without, depending on preference.

When the rice is fully cooked but still slightly al-dente, add the remaining butter and heavy cream taking care to stir until fully combined. Cook the rice mixture on low heat for about five minutes or until fully cooked.

Just before serving add the smoked salmon and about half of the chopped parsley and any additional salt and pepper that might be needed. Incorporate fully and then remove rice to desired serving dish.

When ready to serve garnish the Kedgeree with Meyer Lemon wedges, hard boiled egg and the remaining Italian parsley and if you are choosing to serve with the wheat toast stick the slices of toast along the sides of the dish.