Smoked Trout Kedgeree With 63 Degree Egg
Ingredients
- 150 g Fortune Long Grain Rice (Fortune Rice Long Grain 10 kg)
- 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)
- 1/2 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.
