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.