Trout and Kale Kedgeree
About this Recipe
Trout and Kale Kedgeree (for 4 people)Â
Ingredients
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300g basmati riceÂ
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4 trout filletsÂ
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300ml vegetable or fish stockÂ
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4 eggsÂ
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1 tbsp vegetable oilÂ
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1 onion, finely choppedÂ
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100g curly kale, stalks removed and roughly choppedÂ
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1 garlic clove, finely choppedÂ
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1 tbsp curry powderÂ
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1 tsp turmericÂ
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Zest and juice of 1 lemonÂ
Step by Step Instructions
Step 1
Heat oven to 180CÂ
Step 2
Cook the rice according to the packet instructions. Drain and set aside.
Step 3
While the rice is cooking poach the trout fillets. Line a roasting tin with baking parchment and put a large knob of butter on the bottom. Place the fillets on the top and add the stock and a splash of milk. Cover with another piece of parchment and poach in the oven for 10 – 15 minutes so the fish is just cooked through.Â
Step 4
Boil the eggs for 4 -5 minutes depending on how boiled you like them. Leave them to cool and then peel.Â
Step 5
Gently fry the onion in the vegetable oil until soft. Add the kale and cook for a further 2 – 3 minutes. Add the garlic and fry for a further minute.Â
Step 6
Add the rice, turmeric and curry powder and stir through so the spices are evenly coating all of the rice and vegetables and all is warmed through.
Step 7
Fork through the trout and pile onto 4 warmed plates.
Step 8
Halve the eggs and place on top of each plate, sprinkle with the lemon zest and drizzle a little juice and you are done. Sunday brunch sorted and healthy to boot!)
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