ingredients

 

2 4 6 8 Servings

• 2 salmon steaks, lighty smoked

• 1 egg

• 1 shallot onion

• 50 grams fine green beans

• 0.5 bunch fresh chives

• 0.5 lemon

• 100 grams white basmati rice

• 15 grams butter

• 1 vegetable stock cube

• 1 teaspoon curry powder

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• large saucepan

• large plate

• slotted spoon

• measuring jug

instructions

 

1. Boil the kettle and in the measuring jug make 500ml of vegetable stock from the cube.

2. Pour it into the medium pan, put in 2 salmon steaks, cover and simmer for 3-4 minutes.

3. Meantime, slice the charlotte onion.

4. Melt 15g (small knob) of butter in the large saucepan, add 1 teaspoon of curry powder and sliced charlotte. Sauté it for a minute or so.

5. Return to the salmon and with the slotted spoon (preserving the stock) take the fish out onto the large plate. Set aside.

6. Add 100g of white rice into the large pan and coat it in butter. Stir it for a minute then pour in the stock from the pan where you cooked the salmon. Add 300ml of water and bring it to boil, then cover and simmer for 10 minutes.

7. While the rice is cooking: 
- using your fingers flake the salmon into pieces. Set aside.
- Cut 50g of fine beans into 1cm pieces.
- Cut ½ lemon into wedges.

8. In the small saucepan boil water and cook the egg for 7 minutes.

9. After the rice cooked for 10 minutes, add the salmon flakes and fine beans. Continue to simmer without a cover for another 6-7 minutes, stirring occasionally to avoid burning. If necessary add a little bit more water.

10. At the last minute, snip (with scissors) a ½ bunch of chives directly into the pan.

To serve: spoon the kedgeree into the serving bowl. Peel and half the egg, and rest it on top. Decorate with a lemon wedge and a couple of chives.