Fish Kedgeree
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 0.1 | kg | Fish (usually smoked or fresh salmon) |
| 0.6 | pc | Eggs, Hard Boiled |
| 50 | ml | Knorr Sauce Curry 3x4L |
| 50 | g | KNORR USA Long Grain Rice |
| 5 | g | Butter |
Preparation
1. Cook the rice as for Pilaff, and keep warm.
2. Poach the fish and remove all the skin and bone.
3. Flake the fish.
4. Cut the eggs in large dice.
5. Combine the eggs, fish, rice and mix in the butter.
6. Correct the seasoning.
7. Serve hot in an earthenware dish and serve the Curry Sauce separately.
NOTE: Kedgeree is usually served as a hot hors d'oeuvres, brunch or breakfast dish. It can be served in a moulded deep fried Poppadum.
