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Thursday, 8 August 2013

Smoked River Cobbler Kedgeree

Smoked River Cobbler Kedgeree ~ Simple Food


Smoked River Cobbler Kedgeree

Kedgeree is one of my favourite dishes, so I decided to make it with my favourite fish; Smoked River Cobbler.
Boy did that make a good Kedgeree.
Smoked river cobbler is a boneless flavoursome fish, and really does make a good kedgeree.

 For 2 servings you will need;

2 fillets – Smoked River Cobbler
Smoked River Cobbler Kedgeree ~ Simple Food375 Ml – Milk
1 – Bouquet Garnet
½ - Lime (sliced)
35 Gm – Butter
1 - Onion (chopped)
½ teaspoon – Turmeric
1 teaspoon – Mild Curry Powder
175 Gm – Rice
2 – Hard Boiled Eggs (chopped)
Fresh Parsley (chopped)
Salt and Freshly Ground Black Pepper
100 Ml – Single Cream

Poach the river cobbler in the milk with the bouquet garnet and lime slices for about 10 minutes.

Smoked River Cobbler Kedgeree ~ Simple Food

Now strain the milk into a jug, discard the lime and bouquet garnet, and flake or chop the fish into large pieces and keep hot.

Smoked River Cobbler Kedgeree ~ Simple Food

Melt the butter in a pan and cook the onion for about 3 minutes on a medium heat until softened, add the turmeric and curry powder give it a good stir and cook for a further 1 minute.

Smoked River Cobbler Kedgeree ~ Simple Food

Now add the rice stirring to coat it with the butter, pour in the reserved milk and bring to the boil. Reduce the heat and simmer for 12 minutes until the rice has soaked up the milk and is tender.

Smoked River Cobbler Kedgeree ~ Simple Food


Season to taste and add the river cobbler and egg with the cream, stir and sprinkle with parsley simmer for another minute or so and serve.

Smoked River Cobbler Kedgeree ~ Simple Food