Recipe#6406
Title: RIVERSIDE KEDGEREE
Source: Philippa Davenport in "Country Living"(British), June 1987. Typed for you by Karen Mintzias
RIVERSIDE KEDGEREE
1/2 lb Cold cooked salmon or trout*1 lg Cucumber
1 bn Watercress
1/4 lb Shelled young peas
8 oz Brown rice
2 oz Butter
A little caster sugar
A little tarragon vinegar
*Note: Salmon, sea trout or river trout may be used
(farmed trout is unsuitable - its texture is too soft).
Peel and seed the cucumber and cut the flesh into
pieces no larger than matchsticks. Sprinkle with 1/2
teaspoon each salt and caster sugar and 1 teaspoon
tarragon vinegar. Toss lightly and set aside for at
least 40 minutes, or all day if you prefer, to draw
out some of the cucumber juices. Drain well and pat
dry.
Cook the rice in double its volume of boiling salted
water or, better still, in fish stock. It will take
about 35 minutes to become tender. Towards the end of
this time cook the vegetables. Boil the peas in a
little lightly sugared water. Melt the butter in a
flameproof casserole, add the sticks of cucumber and
cook over medium-low heat for 2 minutes, just stirring
occasionally. Break the skinned and boned fish into
big flaky chunks. Lay the fish on top of the cucumber
~ don't stir it in. Cover the casserole and reduce
heat as low as possible. Leave to cook, just shaking
the casserole occasionally, until the cucumber is
tender and the fish is well heated through - 4 minutes
or so. Meanwhile put the watercress into a
food-processor and reduce it to green flecks.
To assemble the kedgeree, add the prepared watercress,
peas and cooked rice to the buttery fish and cucumber
mixture. Immediately draw the casserole away from the
heat and season it generously with sea salt and
freshly ground black pepper. Toss the ingredients
gently but thoroughly to mix them well and serve
straight away with a large fresh green salad, or with
a tomato salad if you prefer. Serves 4-6.