Jane Garmeys Kedgeree Food

JANE GARMEY'S KEDGEREE

Jane Garmey's kedgeree image

Provided by Craig Claiborne And Pierre Franey

Time 4m

Yield Four to six servings

Number Of Ingredients 9

Ingredients

1 pound smoked haddock
2 tablespoons corn, peanut or vegetable oil
1 cup finely chopped onion
1 cup long-grain raw rice
1 to 2 tablespoons curry powder (see note)
2 tablespoons butter
3 hard-cooked eggs, peeled and chopped
1/2 cup finely chopped parsley
1 lemon, ends trimmed, cut into thin round slices, seeds removed

Steps:

Place the fish in a heavy skillet and add boiling water to cover. When the water returns to a boil, reduce the heat and let the fish barely simmer for about 10 to 12 minutes. Cooking time will depend on the thickness of the fish. Cook until the fish barely flakes. Do not overcook. Drain the fish but reserve two and one-half cups of the cooking liquid.
Heat the oil in a saucepan and add the onion. Cook, stirring often, until the onion is wilted. Add the rice and cook, stirring, about one minute. Add the curry powder and stir. Add the reserved cooking liquid. Cover closely and let simmer 15 minutes or until rice is tender. Stir in the butter.
Flake the fish and add it. Add the eggs and parsley. Blend. Spoon the kedgeree onto a hot platter and decorate the top with lemon slices.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 607 milligrams, Sugar 2 grams, TransFat 0 grams

JANE GARMEY'S KEDGEREE

Jane Garmey's Kedgeree image

Provided by Craig Claiborne

Categories dinner, main course

Time 35m

Yield Two servings

Number Of Ingredients 9

Ingredients

1/2 pound smoked haddock fillets
1 tablespoon corn, peanut or vegetable oil
1/2 cup finely chopped onions
1/2 cup long-grain rice
1 tablespoon curry powder or less, according to taste
1 tablespoon unsalted butter
1 large hard-cooked egg, chopped
1/4 cup finely chopped parsley
2 thin lemon slices

Steps:

Put the haddock in a skillet and pour boiling water over it to cover. Bring to the boil and let it barely simmer 10 to 12 minutes. Cooking time will depend on the thickness of the fish. Take care not to overcook the fish. Drain, reserving one and one-quarter cups of the cooking liquid.
Heat the oil in a saucepan and add the onions. Cook briefly, stirring, until the onions are wilted. Add the rice and stir. Add the curry powder and cook, stirring, about one minute.
Add the liquid in which the fish cooked. Bring to the boil and let simmer, covered, about 15 minutes, or until the rice is tender and most of the liquid is absorbed. If most of the liquid has not been absorbed, uncover and cook over high heat until it has done so. This rice should be a bit ''wet,'' but it should not be soupy.
Meanwhile, flake the fish. Remove and discard any skin, tough parts and bones.
Add the butter, chopped egg, flaked fish and parsley to the rice. Stir to blend. Serve on hot plates, garnishing each portion with a lemon slice.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 17 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 284 milligrams, Sugar 3 grams, TransFat 0 grams

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