40 second recipe: Mark Sargeant's Curried Smoked Trout Kedgeree
Recipe: Curried smoked trout kedgeree
Forget smoked salmon, 2015 is the year smoked trout reclaims the spotlight! This recipe - designed exclusively for The Scotsman by Michelin starred chef, Mark Sargeant - is incredibly easy to make and full of fantastic Scottish flavour.
Ingredients
- 1 litre of chicken stock
- 375g of kiln roast RR. Spink & Sons trout
- 25g butter
- 1 tbsp olive oil
- 1 garlic clove
- 1 chopped onion
- 10g ginger, finely chopped
- 1/2 tsp curry powder
- 4 free range eggs, boiled for 6 minutes, cooled & peeled
- Small bunch coriander, chopped
- 1 red chilli, deseeded & finely chopped
- Sea salt & freshly ground pepper
- 225g basmati rice
Serves: 4 Difficulty: Easy Time to cook: 20 mins
Method
In a large pan bring the stock to the boil.
In a second pan, melt the butter and oil, add the garlic and onion and gently sweat for a couple of minutes. Add the ginger and the curry powder and cook for a further 3 minutes. Add the rice, stir a couple of times to coat it in the oil and butter and then gradually add the hot stock, stirring well after each addition. This should take about 20 minutes.
Carefully flake the trout and stir into the rice. Divide the kedgeree between four warmed serving plates, sprinkle on the coriander, chilli and remaining ginger to taste, then top with the quartered eggs and season with salt and pepper. Serve immediately and for an extra touch, a spoon of mango chutney on top is lovely!