SMOKED FINNAN HADDOCK KEDGEREE

Receta de Essential Cuisine

50'

Medium

Ingredientes

12g Essential Cuisine Fish Stock Mix
600ml Water
1g Fresh thyme
400g Smoked Finnan haddock, un-dyed, skin on

For the curry sauce

30g Street Food Chef South Indian Seasoning
400g Coconut milk/cream
Cornflour paste to thicken
Salt and freshly ground pepper to taste

For the rice

320g Riso Gallo Saffron My Risotto Perfetto
20ml Clarified butter
50g Peeled and finely chopped onion
2g Finely chopped chives
2 Medium sized eggs, soft boiled, peeled and halved

Preparación

Bring the Essential Cuisine Fish Stock Mix and water to a simmer in a suitable shallow pan with the thyme, place in the fish and barely simmer for 3-4 minutes. Remove the fish, cool, de-bone and flake. Simmer the Street Food Chef South Indian Seasoning and coconut together in a thick bottomed pan for 5 minutes, thicken to coating consistency with the cornflour. Heat the oil in a separate saucepan, gently fry the onion for a few minutes, stir in the Riso Gallo Saffron My Risotto Perfetto and sweat gently. Add the cooking liquor from the haddock, cover and cook for 12 minutes, or until the stock is absorbed, loosen with a fork. Add the flaked haddock and chives, serve on warm plates with the curry sauce poured over garnished with the eggs.

SMOKED FINNAN HADDOCK KEDGEREE

Ingredientes

Preparación

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