Simpson's salmon kedgeree

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
\N \N A Little Chopped Apple
15 grams Raisins
125 grams Long Grain Rice
350 grams Fresh Salmon; Cubed
3 \N Eggs; Boiled And Sliced
\N \N Salt
\N \N 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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