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Smoked Trout Kedgeree With 63 Degree Egg
Makes 6, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 150 | g | Fortune Long Grain Rice |
| 40 | mL | Simply Vegetable Oil |
| 600 | g | Smoked Trout (deboned and flaked) |
| 6 | each | Eggs |
| 30 | g | Ginger (julienne) |
| 1 | each | Onion (sliced) |
| 1 | each | Garlic Clove (grated) |
| 10 | g | Curry Powder |
| 5 | g | Mustard Seeds |
| 50 | mL | Cream |
| 100 | g | Snow Pea (shelled) |
| 10 | g | Parsley (chopped) |
| 1 | each | Lemon (zest and juice) |
Method
Step 1:
Cook the Fortune Long Grain Rice until tender then set aside.
Step 2:
To make the 63 degree egg component of the dish, place the eggs into a sous vide water bath and cook at 62.8 degrees celsius for 60 minutes. Then, crack and peel the egg and drain on to a paper towel.
Step 3:
In a pan heat the Simply Vegetable Oil, add ginger, onion and garlic and fry gently until softened. Add curry powder and mustard seeds, cook for two minutes until fragrant.
Step 4:
Add the cream, shelled snow peas, lemon zest and juice to the mixture, season with salt and pepper. Then, add the cooked Fortune Long Grain Rice.
Step 5:
Serve the rice mixture in a bowl, top with egg and smoked trout and dust with the snow pea powder.
How to smoke trout:
Give your fresh trout a quick wash and then put them into the brine for 24 hours in the fridge. Then, take them out of the brine and give them a good wash. Dry them off. Place fresh rosemary inside them. Lay them on the racks and place them into the smoker. It should take about an hour to smoke them.
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