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Food & Wine Archives
have made kedgeree quite successfully using poached salmon.
that it is not totally authentic, but delicious
In Great Britain, Kedgeree is traditionally breakfast fare, but
feel free to serve it for breakfast,
lunch, or dinner.
It is an excellent addition to a brunch buffet.
cup long-grain white rice
pound smoked haddock (or other firm-fleshed
such as whitefish or sturgeon)
cup cold milk
tablespoons unsalted butter
medium onions, finely chopped
teaspoons curry powder
cup heavy cream
tablespoons fresh lemon juice
cups freshly shelled peas, or 1 package (10 ounces)
cooked and drained
hard-cooked eggs, chopped
a medium saucepan combine the rice, salt, and 2 cups cold water.
a boil over moderately high heat. Reduce heat to low, cover,
for 20 minutes. Transfer rice to a large saucepan and fluff
with a fork.
place smoked haddock in a small skillet just large enough
it. Add milk and simmer uncovered, 5 minutes.
Remove fish with a slotted
spatula and drain on paper towels. Strain
milk through a sieve and
the fish into 1-inch pieces and add to rice.
a medium saucepan melt butter. Add onions and cook over low heat
softened but not browned, about 10 minutes. Stir in curry powder
blended. Add reserved milk and cream. Simmer over moderately
uncovered, until liquid is reduced to 1/2 cup, about 15 minutes.
the rice. Stir lemon juice and peas into the rice. The mixture will
rather moist at this point, but rice will absorb liquid as it stands.
Cover and cook kedgeree over moderately low heat, stirring often, until
heated through, about 10 minutes, or reheat in a microwave. Stir in the
chopped eggs and season with pepper to taste. Serves 4.
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