There’s a list, somewhere, most likely in my head, of topics to write about on here. But the only thing I’ve repeatedly wanted to blog about was the amazing trout kedgeree I cooked the other week. So social media and blog analysis be damned, let’s get down to breakfast.
I know kedgeree is meant to be haddock, but I didn’t have any in the house. And I think trout works equally as well, especially with the smoky flavours. This kedgeree also has a bit of a kick to it, but the emphasis is on the flavour rather than the heat. It’s a nice lazy pick-me-up weekend breakfast or brunch (and I’m useless at measuring amounts, sorry). Serves 2.
2 average-size smoked trout fillets, boned.
1 large egg, hard boiled
1 bay leaf
1 glove garlic, finely chopped
1 small dash of grated ginger
1 chilli, seeded and finely chopped
1 small onion, diced (spring onions would work equally as well here).
Handful of mustard seeds
Teaspoon of Turmeric
A cup and a half of rice, preferably basmati
Boil the egg for a good 5-7 minutes until it’s nice and hardboiled, then put under running cold water for a minute. Set aside.
Put the trout and bay leaf in a shallow pan, cover with water and simmer for about 5 minutes, or until the fish is cooked through. Remove the fish from the water, take off any skin, flake the trout into chunks and set aside. Put the rice into the water (add a dash of salt if you like) and boil for about 10 minutes, or until tender. Drain, and set to one side.
Melt the butter in a pan and gently fry the onion, garlic, chilli, ginger and mustard seeds until soft. Remove the shell from the egg and cut into eighths.
Add the trout and rice to the pan, along with the turmeric and a quick splash of lemon juice, and heat through. Add the egg and coriander. Serve immediately.
Delicious stuff and a great pick-me-up for the rest of the day. It’s a bit of a treat, but a relatively inexpensive one and makes a tasty lunch as well.
I could get into these traditional breakfast dishes. Anybody got a good devilled kidneys recipe?