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- 500 GRAM SALMON, cooked and cubed
- 3 EGGS, hard boiled and chopped
- 25 GRAM BUTTER
- 1/2 CUP CREAM
- 1 TBSP CHIVES, chopped
- 1 ONION, chopped
- 1 1/2 CUP RICE, cooked
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- 4 TROUT, cleaned
- 100 GRAM BUTTER, cold and cubed
- 1 GLASS WINE
- 1/2 CUP CREAM
- 50 GRAM WALNUTS, chopped
- 2 TBSP FLOUR
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Fry the onion for 5 minutes in the butter.
Put the onion and all other ingredients carefully together and put this
mixture in a greased oven dish. Bake the kedgeree 15 minutes at 180
degrees Celsius.
See also an
Indian recipe for kedgeree.
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Mix the flour with
salt and pepper to taste and dust the trout with it. Fry them in half
of the butter, 10 minutes per side. Take them out of the pan and keep
them warm. Add the wine to the pan and reduce to one quarter. Add the
cream and cook on high heat until the sauce becomes thick. Switch off
the heat. Add the remaining butter, stir well until all has dissolved.
Add the walnuts. Serve the trout with the sauce.
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