Salmon trout and wild rice kedgeree

Fairlady
6 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (10)

1.00 kg salmon trout — fillets
salt and freshly ground black pepper
110.00 g butter
1.00 spring onions — chopped
5.00 ml curry powder
300.00 g rice — white and wild mix
4.00 eggs — hard-boiled, quartered
75.00 ml fresh parsley — chopped
30.00 ml lemon juice
250.00 ml peas — frozen, blanched
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Method:

Preheat oven to 120 ºC. Place fish on a baking tray (if using fresh salmon-trout fillets, brush lightly with a little butter) and season. Bake for about 15 minutes until fish flakes easily, but don’t overcook.
In a saucepan, melt half the butter and heat spring onions and, if using, drained tinned salmon for 5 minutes until soft. Stir in curry powder and cook for half a minute.
Boil white and wild rice mix according to packet instructions. When rice is cooked, spoon onto a heated serving dish.
Gently fork through rest of butter, flaked fish, spring onions, eggs, parsley, lemon juice and peas. Season to taste.



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