Kipper Kedgeree

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Portions: 4 Portions

Preparation: 30 minutes

Cooking: 30 minutes

Ingredients

Ingredients

  • 2 kippers 500-700g each

Rice

  • 75ml olive oil
  • 25g butter
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 red chillies, deseeded and finely chopped
  • 2 tsp garam masala
  • generous pinch of saffron
  • 250g basmati or jasmine rice
  • 400ml fish or chicken stock
  • 200g fresh (podded) or frozen peas
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 cardamon pods

To Serve

  • juice and zest of 1/2 a lemon
  • 24 quail eggs, boiled and peeled
  • 6 tbsp finely chopped parsley

Method

Kippers

  1. Place kippers in a pan large enough to hold them. Pour over enough boiling water to cover the kippers. Cover with buttered foil and place over a moderate high heat and leave to simmer for 2-3 minutes.
  2. Remove the kippers from the cooking liquid, set aside 200ml of the cooking liquid for the rice.
  3. Flake the fish removing the skin and bones. Place in a bowl while you prepare the rice.

Rice

  1. Preheat an oven 200C. In a large ovenproof saucepan or casserole pan, melt the butter with the olive oil over a moderate high heat, add in the onion and sauté until soft. Stir in the ginger and garlic, cook for a further minute while stirring. Add the garam masala, chilli, and rice. Cook for 2-3 minutes coating the rice in the oil and butter.
  2. Pour the reserved cooking liquid over the rice, and enough stock to cover the rice generously. Bring to the boil, remove from the heat, stir in saffron, bay leaf , cinnamon stick and cardamon pods. Cover the rice with buttered foil or parchment paper and a lid and place in the preheated oven. After 10 minutes remove from the oven and stir in peas, cover and return to oven and cook for a further 10-15 minutes until the rice is tender.

To Serve

  1. Remove from oven. Discard bay leaf, cinnamon and cardamon. Squeeze over the lemon juice and stir in lemon zest, quail eggs, parsley and flaked kippers. Season with salt and pepper to taste. Serve.