Trout and Kale Kedgeree
About this Recipe
Trout and Kale Kedgeree (for 4 people)Â
Ingredients
- 300g basmati riceÂ
- 4 trout filletsÂ
- 300ml vegetable or fish stockÂ
- 4 eggsÂ
- 1 tbsp vegetable oilÂ
- 1 onion, finely choppedÂ
- 100g curly kale, stalks removed and roughly choppedÂ
- 1 garlic clove, finely choppedÂ
- 1 tbsp curry powderÂ
- 1 tsp turmericÂ
- Zest and juice of 1 lemonÂ
Step by Step Instructions
Step 1
Heat oven to 180CÂ
Step 2
Cook the rice according to the packet instructions. Drain and set aside.
Step 3
While the rice is cooking poach the trout fillets. Line a roasting tin with baking parchment and put a large knob of butter on the bottom. Place the fillets on the top and add the stock and a splash of milk. Cover with another piece of parchment and poach in the oven for 10 – 15 minutes so the fish is just cooked through.Â
Step 4
Boil the eggs for 4 -5 minutes depending on how boiled you like them. Leave them to cool and then peel.Â
Step 5
Gently fry the onion in the vegetable oil until soft. Add the kale and cook for a further 2 – 3 minutes. Add the garlic and fry for a further minute.Â
Step 6
Add the rice, turmeric and curry powder and stir through so the spices are evenly coating all of the rice and vegetables and all is warmed through.
Step 7
Fork through the trout and pile onto 4 warmed plates.
Step 8
Halve the eggs and place on top of each plate, sprinkle with the lemon zest and drizzle a little juice and you are done. Sunday brunch sorted and healthy to boot!)
More Recipes
Hot Smoked Trout with Fennel, Peas and Goat’s Cheese
Delicate and zesty hot smoked trout with fennel recipe by Yotam Ottolenghi. Serves 4 as a starter, featuring goat’s cheese and peas.
