Gordon’s posh kedgeree
- 2¾ cups chicken or fish stock
- few sprigs of fresh thyme
- pinch of saffron strands
- 9 ounces skinless, lightly smoked salmon fillet
- 7 ounces large raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 large shallots, minced
- 2 tablespoons butter, cut in pieces
- 1 teaspoon mild curry powder
- 2 cups basmati rice
- 12 quail eggs, at room temperature
- handful of fresh flat-leaf parsley, leaves chopped
- lemon wedges for garnish
Instructions:
It makes a great Saturday or Sunday brunch—rice is ideal if you have a hangover.
- Put the stock, thyme, saffron, and a little salt and pepper into a saucepan. Bring to a simmer, then gently lower the salmon fillet into the stock and poach for 4 minutes. Lift the fish out with a slotted spatula onto a warm plate. Add the shrimp to the stock and poach just until they turn firm and opaque, about 2 minutes. Using a slotted spoon, transfer the shrimp to the plate of salmon. Cover with foil and keep warm.
- Strain the stock and discard the thyme; set aside. Return the pan to the heat and add the olive oil, shallots, and some seasoning. Fry, stirring occasionally, until the shallots are soft but not browned, 4–6 minutes. Add the butter and curry powder. Cook, stirring, for 2 minutes, then tip in the rice. Stir and cook for 2 minutes longer, to toast the rice lightly.
- Add a generous seasoning of salt and pepper and pour in the stock. Stir and bring to a simmer. Cover the pan with a lid and let simmer for 10 minutes. Without lifting the lid, remove the pan from the heat and let the rice stand for 5 minutes.
- Meanwhile, cook the quail eggs in boiling water for 3 minutes. Drain and refresh under cold running water. Crack and peel off the skins, then cut each egg in half.
- Fluff the rice with a fork to separate the grains, then taste and adjust the seasoning, adding a bit more butter if you wish. Break the salmon fillet into large flakes and add to the rice, along with the shrimp and most of the chopped parsley. Gently mix the ingredients through the rice. Pile onto warm plates and garnish with the quail eggs, remaining parsley, and lemon wedges. Serve at once.