Kedgeree

INGREDIENTS – For 4
2 Large Salmon Fillets or Smoked Haddock if you can find… or like !
2 Bay Leaves & 5-6 black peppercorns
1 Cup Basmati Rice – Washed a few times, until the water runs clear
2 Hard boiled Eggs
1/4 Cup of Frozen Green Peas
2 Tablespoons Butter
1 Large onion finely chopped
1 Tablespoon Curry Powder or Garam Masala
3 Tablespoon Double cream (Creme Fraiche/35%)
2 Tablepsoons Flat parsley
1/2 Lemon, Juice only
Salt & Pepper to taste

Method

Place the salmon fillets in a large saucepan, skin-side up. Pour over 3 cups of water. Add the bay leaves and bring to a gentle simmer. Cook the fillets for 7-8 minutes, until it is just done, still a little pink inside and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquid.
In the same pan, melt the butter and saute the onions until translucent. Add the curry powder, salt and pepper and add the rice previously washed
along with the cooking liquid – You should have about 2 1/2 cups liquid.
Bring to a boil and reduce the heat to a minimum and put the lid on.
Cook the rice for 10 minutes.
In the meantime, boil the eggs for 7 minutes.
Once the rice is cooked, add the peas, parsley and let it rest for about 2 minute, with the lid on.
Once your eggs are cooked – peel them and cut them in quarters.
At this stage, you can add a little bit of creme fraiche to the rice and mix well.
Transfer the rice mixture to a serving dish –
Flake the fish and mix in the rice. Keep a few pieces for garnish on top. Add the eggs, cut in quarters.
Sprinkle with a little bit of chopped parsley & serve warm.

TIP DU JOUR :
Double the recipe and keep the leftovers for a cold salad.
Simply add :
2 Scallions finely chopped
1 Large Carrot finely grated
1/4 Cucumbers, cut in bite size pieces
1/4 Cup Chopped olives – green with pimentos work beautifully
1 Tomato, cut in bite size pieces
1/4 Cup Mix Dried Raisins & Cranberries
5-6 Tablespoons fresh french vinaigrette.

Serve with a piece of baguette and a glass of Chablis !