simpson's salmon kedgeree
- Categories
- Seafood
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 300 millilitres | Light Fruity Curry Sauce Made With: |
| 100 grams | Butter |
| ½ small | Onion; Chopped |
| 50 grams | Flour |
| 50 grams | Curry Powder |
| 1 teaspoon | Tomato Puree |
| 150 millilitres | Chicken Stock |
| A Little Chopped Apple | |
| 15 grams | Raisins |
| 125 grams | Long Grain Rice |
| 350 grams | Fresh Salmon; Cubed |
| 3 | Eggs; Boiled And Sliced |
| Salt | |
| Freshly Milled Pepper |
Make the sauce by belting butter in a pan. Gently fry the onion then mix in flour and curry powder.
Add tomato puree, cook for 10 minutes, then gradually add chicken stock to make a smooth sauce.
Add remaining ingredients, bring to the boil and simmer gently for 30 minutes. Cook the rice. Poach the salmon. Heat the sauce.
Place the rice in a serving dish. Mix together the sauce and the salmon.
Pour the mixture over the rice and garnish with four slices of boiled egg per portion.
Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 13:03:20 EDT From: erika metzieder <100627.3022@...> NOTES : By Adam Standen, Simpson's Master Cook
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