SMOKERY KEDGEREE
This should serve 8 to 10 people and it is delicious with fresh granary bread and salad bon appetite!
450g (1lb) Mixed cooked smoked fish (haddock, hot-smoked salmon and hot-smoked arctic char)
450g (1lb) basmati rice 3 hard-boiled eggs (chopped) 220g (8oz) cooked peas 3 tbsp medium curry powder 2 tbsp chopped parsley Juice of a lemon Salt and pepper to taste
1 Flake all of the fish into a large mixing bowl.
2 Cook the rice in a pan using your preferred method: the absorption method uses twice the volume of water to rice and you cook it for 10 minutes; or the excess water method using 5 or 6 times the amount of water and simmering without a lid for 12-15 minutes, drain and rinse.
3 Mix all of the dry ingredients together - eggs, peas, curry powder, parsley - and season to taste.
4 Add the lemon juice, stir well and serve. Brown & Forrest
GRILLED HERRING WITH DEVILLED BUTTER
This is a very English recipe and I am assuming the word devil comes from the fact that it can be hot and spicy and I can just hear somebody describing it as “devilishly hot”. But spices and herbs work exceptionally well with oily fish and while here I am using it with herrings, it would also work well with mackerel, a plate of sprats or even a nice roasted piece of cod or John Dory.
Serves 2
4 good-sized herrings Olive oil Salt 100g (4oz) soft butter ½ tsp cayenne pepper 1 heaped tbsp finely chopped parsley
½ tsp ground white pepper
½ tsp ground ginger ½ tsp curry powder Squeeze of lemon juice
1 Pre-heat your grill and brush herrings with a little salt and olive oil. Place under the grill and cook for 5- 6 minutes until the skin starts to crisp and bubble.
2 To make the butter, just combine the remaining ingredients to your taste.
3 When the herrings are cooked, remove them from the grill then dot the devilled butter over the hot fish and allow it to melt.
4 This dish is wonderful eaten with a bowl of boiled minted new potatoes.
FISH by Mitch Tonks Published by Pavilion
TOP TIP
Ask your fishmonger to scale and gut the fish and remove the heads
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