Kedgeree [KEHJ-uh-ree]

Ingredients

• Curry Bechemel Sauce:
• 3 tablespoons butter
• 2 -3 teaspoons curry powder
• 3 tablespoons flour
• 1 1/2 cups milk, warmed
• Poached Salmon:
• 1/2 cup wine
• 6 cups water
• 1 whole lemon, cut in quarters
• 1 whole orange, cut in quarters
• 1 whole lemon, cut in quarters
• 2 tablespoons pickling spice
• 2 1/2 lbs. salmon fillet, skinned and cut into 1" wide fillets
• Indian Rice Pilaf:
• 3 cups basmati rice
• 3 tablespoons onion, minced
• 4 tablespoons vegetable oil
• 6 whole cardamom pods
• 3 whole bay leaves
• 1 teaspoon cumin seed, roasted
• 1 teaspoon turmeric
• 1 1/2 teaspoons salt
• 6 cups water
• 5 large eggs, hard boiled
• 1/2 bunch cilantro, chopped fine

Method

• Begin with rice: Rinse rice several times until rinsed clear. Cover with water by 2 inches and allow to soak for 30 minutes.
• Heat saucepan and add vegetable oil. Brown onions slightly and then add cardamom pods, bay leaves and cumin seed. Cook briefly. Add drained rice, salt and water. Bring to a boil, lower heat, cover and cook for 20-25 minutes. Turn off heat and allow to sit for about 7-10 minutes or until ready to serve. Fluff with a fork.
• Meanwhile prepare poaching liquid for salmon by placing the wine, water, citrus, pickling spice in a large pan to hold salmon fillets. Bring to a boil, lower to simmer and cook for 20 minutes. Add salmon after rice is cooked (while rice is resting) and cook salmon for 5-7 minutes. Remember to undercook!
• While the poaching liquid is simmering in preparation for the poaching process, prepare the Bechemel. Place the butter in a saucepan and melt. Add the curry powder and cook for about 2 minutes, taking the raw flavor out and bring up the flavor of the curry. Add the flour and cook about 3 minutes. Add the warmed milk and continue stirring until thickened. Taste for seasoning and add salt to taste.
• To serve: Place rice on platter with poached salmon around. Drizzle curry sauce on each salmon and garnish with hard-cooked eggs and cilantro. Delicious!!

Notes

• Description:
• "A popular English dish, borrowed from the spicy Indian dish of rice,
• lintels and onions. Apple Charlotte has updated it and snazed it up a
• bit!"
• SERVINGS: 8
• SOURCE: Apple Charlotte