Fragrant Kedgeree

Product :saffron
Category : rices
Nº of Portions :4
Origin : Britain
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Place haddock fillets (skin on) in a pan and cover with 600ml cold water. Bring to the boil, put on lid and simmer very gently for 5 minutes (do not boil). Drain off cooking liquid and reserve. Transfer haddock to dish, cover and keep warm. Using the pan used to cook the haddock, melt two-thirds of the butter and gently fry onion, without browning, for 5 to 10 minutes until pale golden yellow and soft. Stir in ground coriander, cumin and chilli powder and sultanas; cook for 1 minute. Add 1 breakfast mug of unwashed Basmati rice and stir and heat for two minutes. Add saffron infusion and a mugful of the cooking liquid. Stir once and bring to boil then reduce to gentle simmer, cover with tight fitting lid and cook for 15 minutes. Whilst rice is cooking remove skin from haddock fillets and coarsely flake fish. When rice is ready , gently fork in flaked haddock, chopped hard boiled eggs, parsley, lemon juice and the rest of the butter. Cover pan with a tea towel and heat very gently for further 5 minutes. Tip onto hot serving dish, season with black pepper, and salt if needed, and serve hot.
Advice :
30 Safinter saffron filaments, powdered and infused in 15ml of hot water
450 g thick smoked haddock fillets, natural wood smoked not dyed
75 g butter
1 small onion thinly sliced
1 teaspoon ground coriander seeds
½ teaspoon cumin
¼ teaspoon chilli powder
2 tablespoons sultanas
1 mugful Basmati rice
3 hard boiled eggs, sliced
2 tablespoons chopped parsley
1 tablespoon lemon juice
Salt and freshly milled black pepper

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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