07 October 2015
Recipe: Swallow Fish Kipper Kedgeree From Ramus Seafood
Back in 2011, I blogged about some of my favourite kippers from Northumberland. After tasting kippers from Craster and Seahouses, I found those from Swallow Fish in Seahouses my favourite.
So I was really happy to have a go at making the Swallow Fish Kipper Kedgeree from Ramus Seafood's new fish boxes. Sophie had, also, been wanting kedgeree for some time, so it was a good excuse to try the Ramus recipe; Sophie also wants potatoes Dauphinoise so that is next on the blog list.
I have to admit bias because Steenbergs provides the hot curry powder for the box, so I am not impartial and Swallow Fish's kippers are my favourite of all time. Nevertheless, this really is good.
Kedgeree using Swallow Kippers and Ramus Fish box
450 ml boiling water
25 g butter
1 onion, finely chopped
225 g basmati rice
110 ml double cream
Lemon, juice only
3 eggs, hard-boiled, peeled, roughly chopped
3 tbsp roughly chopped fresh flat leaf parsley
Place the kippers into a deep baking dish and pour over the boiling water. Leave in the water for five minutes, then remove and set aside, reserving the soaking liquid. Carefully remove the meat from the fish, taking care to remove all the bones. Place the kipper meat into a bowl and set aside.
Meanwhile, heat a deep frying pan with a lid until hot then add the butter. Once the butter has melted, add the onion and fry for 3-4 minutes, until just softened but not coloured.
Add the reserved kipper soaking liquid and heat to a gentle simmer, then cover with the lid and cook for 12-15 minutes, until the rice is tender and all the liquid has been absorbed.
Stir in the double cream and lemon juice.
Season to taste with salt and freshly ground black pepper, then add the kipper meat, eggs and parsley. Stir gently to combine without breaking up the kipper meat too much.
To serve, spoon into warmed bowls.