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Friday, January 21, 2011

Modern Kedgeree

I just want to light and simple dish for tonight and I found this recipe from cook book called One Pot. I made some changes please see below.

Ingredients
2 tbsp butter ( I didn't use butter )
2 tbsp olive oil
1 fennel bulb chopped small pieces.  ( recipe didn't have it. )
1 onion, chopped finely
1 garlic clove, chopped finely
175 g/6 oz long-grain rice
400 ml/14 fl oz fish stock  ( I used water )
175 g/6 oz salmon fillet, skinned and chopped
85 g/3 oz smoked salmon, chopped ( I didn't use smoked salmon )
2 tbsp double cream ( I didn't use cream)
2 tbsp chopped fresh dill
3 spring onions, chopped finely
salt and pepper
Preparation Method
  1. Put oil in a large saucepan. Add the onion and fennel cook over a low heat for 10 minutes until softened, but not colored. Add garlic and cook for a further 3o seconds.
  2. Add the rice and cook for 2-3 minutes, stirring constantly, until transparent. Add the water and stir well. Bring to the boil, cover and simmer gently for 10 minutes.
  3. Add the salmon fillet stir well, adding a little more stock or water if the mixture seems dry. Cook for a further 6-8 minutes until the fish and rice are tender and all the stock is absorbed.
  4. Turn off the heat and stir chopped dill and spring c-Season to taste with salt and pepper and serve immediately, garnished sprigs of fresh dill and slices of lemon.

3 comments:

  1. Handan, I have a request. Would you please post instructions for cooking rice (white and brown) the Turkish way. I've been meaning to ask or observe when visiting but now that you have this blog I'll bet others would be interested too.

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  2. Thanks for this! I had the original recipe in a cookbook which I had to leave behind when we moved countries, and have been searching for it to remind myself of the quantities!

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