Riverside Kedgeree
- 1/2 pound salmon or trout*, cold cooked
- 1 each cucumbers large
- 1 bunch watercress
- 1/4 pound green peas shelled, young
- 8 ounces brown rice
- 2 ounces butter
- 1 x sugar, superfine
- 1 x tarragon vinegar
- *Note: Salmon, sea trout or river trout may be used (farmed trout is unsuitable - its texture is too soft).
- Peel and seed the cucumber and cut the flesh into pieces no larger than matchsticks.
- Sprinkle with 1/2 teaspoon each salt and caster sugar and 1 teaspoon tarragon vinegar.
- Toss lightly and set aside for at least 40 minutes, or all day if you prefer, to draw out some of the cucumber juices.
- Drain well and pat dry.
- Cook the rice in double its volume of boiling salted water or, better still, in fish stock.
- It will take about 35 minutes to become tender.
- Towards the end of this time cook the vegetables.
- Boil the peas in a little lightly sugared water.
- Melt the butter in a flameproof casserole, add the sticks of cucumber and cook over medium-low heat for 2 minutes, just stirring occasionally.
- Break the skinned and boned fish into big flaky chunks.
- Lay the fish on top of the cucumber - don't stir it in.
- Cover the casserole and reduce heat as low as possible.
- Leave to cook, just shaking the casserole occasionally, until the cucumber is tender and the fish is well heated through - 4 minutes or so.
- Meanwhile put the watercress into a food-processor and reduce it to green flecks.
- To assemble the kedgeree, add the prepared watercress, peas and cooked rice to the buttery fish and cucumber mixture.
- Immediately draw the casserole away from the heat and season it generously with sea salt and freshly ground black pepper.
- Toss the ingredients gently but thoroughly to mix them well and serve straight away with a large fresh green salad, or with a tomato salad if you prefer
salmon, cucumbers, watercress, green peas, brown rice, butter, sugar, tarragon vinegar
Taken from recipeland.com/recipe/v/riverside-kedgeree-42964 (may not work)