Name: Smoked ocean trout kedgeree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 large brown onion (200g), sliced thinly; 1 tablespoon brown sugar; 2 tablespoon malt vinegar; 4 green onions, cut into 3cm lengths; 2 clove garlic, crushed; 2 teaspoon mild curry powder; 4 cup (600g) cooked white medium-grain rice; 600 gram smoked ocean trout fillets, skinned, flaked; 1 cup (120g) frozen peas; 1 tablespoon lemon juice; 1/4 cup finely chopped fresh flat-leaf parsley; 4 hard-boiled eggs, quartered

Smoked ocean trout kedgeree

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

2 tablespoon olive oil

1 large brown onion (200g), sliced thinly

1 tablespoon brown sugar

2 tablespoon malt vinegar

4 green onions, cut into 3cm lengths

2 clove garlic, crushed

2 teaspoon mild curry powder

4 cup (600g) cooked white medium-grain rice

600 gram smoked ocean trout fillets, skinned, flaked

1 cup (120g) frozen peas

1 tablespoon lemon juice

1/4 cup finely chopped fresh flat-leaf parsley

4 hard-boiled eggs, quartered

Method

1.Heat half the oil in large frying pan; cook brown onion, stirring, until soft. Add sugar and vinegar; cook, stirring, about 5 minutes or until onion is browned and caramelised.Transfer to small bowl.

2.Heat remaining oil in same pan; cook green onion, garlic and curry powder, stirring, about 3 minutes or until fragrant.

3.Return caramelised onion to pan with rice, fish, peas and juice; stir until heated through. Remove from heat; stir in parsley. Serve kedgeree topped with boiled egg.

You need to cook about 1¾ cups of white medium-grain rice to get the amount of cooked rice required for this recipe.
Note

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Ingredients

Method

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