Simpson's salmon kedgeree
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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