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Salmon Kedgeree

Source: Gordon Ramsay Makes It Easy by Gordon Ramsay, Mark Sargeant, Helen Tilott, and Jill Mead
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  Serves 4
13oz (375g) filleted salmon, skinned
1 tsp turmeric
1 1/8 cups (225g) basmati rice, rinsed
Pinch of saffron strands
4 tbsp olive oil
4oz (125g) cherry tomatoes, halved
4 large eggs
1 3/4 cups (400ml) fish stock (approximately)
2 scallions or shallots, chopped
5 tbsp (75g) unsalted butter, in pieces
3 tbsp chopped Italian parsley
Sea salt and pepper
Salmon Kedgeree Recipe at
1. Cut the salmon into chunks, sprinkle with the turmeric, and set aside to marinate.

2. Put the rice in a pan with 2 cups (500ml) cold water, bring to a boil, and simmer for 7 to 8 minutes until the liquid is absorbed. Tip into a shallow bowl, sprinkle with the saffron, and let stand.

3. Heat 2 tbsp olive oil in a skillet and cook the salmon chunks for about 1 minute on each side. Remove and drain on paper towels.

4. Add the tomatoes to the pan with another 1 tbsp olive oil and cook, stirring, for 1 minute. Remove and set aside.

5. Boil the eggs for 6 to 8 minutes, then shell, halve, and set aside. Bring the fish stock to a boil in a pan and keep at a low simmer.

6. Heat the remaining oil in a medium pan and cook the onions for 2 to 3 minutes to soften. Add half of the butter, then the blanched rice and cook, stirring, to coat in the butter.

7. Add a ladleful of hot stock and stir until the liquid is absorbed. Continue to add the stock, a ladleful at a time, stirring over the heat, until the rice is cooked. Add the remaining butter and stir until melted.

8. Fork the salmon through the rice. Add the tomatoes, parsley, and salt to taste, and heat through gently. Pile onto warm plates, add the halved cooked eggs, and grind over some pepper. Serve immediately.

Recipe reprinted by permission of Wiley, John & Sons, Incorporated. All rights reserved.
Date Added: 06/10/2009
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