Posts Tagged ‘ramus’

Recipe: Swallow Fish Kipper Kedgeree From Ramus Seafood

Wednesday, October 7th, 2015

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.

Kipper Kedgeree

Kedgeree using Swallow Kippers and Ramus Fish box

Ingredients

2 smoked kippers
450 ml boiling water
25 g butter
1 onion, finely chopped
1 tsp Steenbergs hot curry powder
225 g basmati rice
110 ml double cream
Lemon, juice only
Salt and freshly ground black pepper
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 Steenbergs hot curry powder and cook for a further minute, then add the rice and stir to coat well in the butter and onions.

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.