What are the main ingredients in Poached Trout Kedgeree?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional), Milk (optional), Butter (optional)

What is the nutritional information of Poached Trout Kedgeree?

Calories: 700, Carbs: 8.6 grams, Fat: grams, Protein: 38.8 grams, Sugar: 10 grams, Salt: 180 grams

How do I prepare Poached Trout Kedgeree?

SO FINE!: Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with curried garlic mayo and garnish with the reserved crispy onions, the remaining egg (if used), toasted almonds, and lemon wedges. Dig in! GOLDEN RICE: Place the rinsed rice in a pot with the turmeric over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. ALL ABOUT ALMONDS: Boil the kettle. Place a pan over a medium-high heat. Toast the almonds for 3-5 minutes until golden brown. Remove from the pan on completion and set aside. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until golden brown and starting to crisp up. Remove from the heat and season. Set ¼ of the onions aside for garnishing (keep the rest of the onions in the pan). ABOUT THE TROUT…: In a pot, add 100ml of boiling water, 60ml of milk (optional), a generous pinch of salt, and bring to a boil. Place the trout in the pot and top up with boiling water until the trout is submerged. Cook uncovered for 4 minutes, or until the thickest part of the trout turns opaque. Remove the trout from the pot and discard the poaching liquid. Carefully remove any skin or bones before flaking the trout into large chunks. PEDEGREE KEDGEREE: Return the pan with the onions to a medium heat. Add the cooked rice, diced tomatoes, and peas, and cook for 2 minutes until heated through. Remove from the heat, gently mix in the flaked trout, the juice from 2 lemon wedges, and seasoning. If using eggs, add ¾ of the boiled egg quarters to the rice. In a small bowl, combine the garlic mayo with the curry powder, a squeeze of lemon juice, and season. OPTIONAL EGG: Bring a small pot of water to the boil. Once boiling, place 2 eggs in the pot and cook for 6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled egg. On completion, remove the eggs from the pot and submerge in cold water. Peel when cool enough to handle and quarter.

What should be prepared from my kitchen to make Poached Trout Kedgeree?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional), Milk (optional), Butter (optional)

Poached Trout Kedgeree

Gently poached trout flaked through a glorious mixture of golden turmeric rice, onions, fresh tomatoes, and peas. Taken to the next level with curry-garlic mayo, with zesty lemon and toasted almonds bringing it all together – wholesomely homestyle!

Poached Trout Kedgeree

with curried mayo, almonds & turmeric rice

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Almonds
Fish
Fresh Parsley
Lemon
Lemons
Medium Curry Powder
Onion
Onions
Peas
Rainbow Trout Fillet
Rainbow Trout Fillets
That Mayo (Garlic)
Tomato
Tomatoes
Turmeric
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s (optional)
Milk (optional)
Butter (optional)

Serves 1

GOLDEN RICE
Place the rinsed rice in a pot with the turmeric over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
ALL ABOUT ALMONDS
Boil the kettle. Place a pan over a medium-high heat. Toast the almonds for 3-5 minutes until golden brown. Remove from the pan on completion and set aside. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until golden brown and starting to crisp up. Remove from the heat and season. Set ¼ of the onions aside for garnishing (keep the rest of the onions in the pan).
ABOUT THE TROUT…
In a pot, add 50ml of boiling water, 30ml of milk (optional), a generous pinch of salt, and bring to a boil. Place the trout in the pot and top up with boiling water until the trout is submerged. Cook uncovered for 2 minutes, or until the thickest part of the trout turns opaque. Remove the trout from the pot and discard the poaching liquid. Carefully remove any skin or bones before flaking the trout into large chunks.
OPTIONAL EGG
Bring a small pot of water to the boil. Once boiling, place an egg in the pot and cook for 6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled egg. On completion, remove the egg from the pot and submerge in cold water. Peel when cool enough to handle and quarter.
PEDEGREE KEDGEREE
Return the pan with the onions to a medium heat. Add the cooked rice, diced tomatoes, and peas, and cook for 2 minutes until heated through. Remove from the heat, gently mix in the flaked trout, the juice from 1 lemon wedge, and seasoning. If using egg, add ¾ of the boiled egg quarters to the rice. In a small bowl, combine the garlic mayo with the curry powder, a squeeze of lemon juice, and season.
SO FINE!
Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with curried garlic mayo and garnish with the reserved crispy onions, the remaining egg (if used), toasted almonds, and lemon wedges. Dig in!

White Basmati Rice - 75ml
Turmeric - 1,25ml
Almonds - 10g
Onion - 1
Rainbow Trout Fillet - 1
Tomato - 1
Peas - 40g
Lemon - 1
That Mayo (Garlic) - 22,5ml
Medium Curry Powder - 5ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

GOLDEN RICE
Place the rinsed rice in a pot with the turmeric over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
ALL ABOUT ALMONDS
Boil the kettle. Place a pan over a medium-high heat. Toast the almonds for 3-5 minutes until golden brown. Remove from the pan on completion and set aside. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until golden brown and starting to crisp up. Remove from the heat and season. Set ¼ of the onions aside for garnishing (keep the rest of the onions in the pan).
ABOUT THE TROUT…
In a pot, add 100ml of boiling water, 60ml of milk (optional), a generous pinch of salt, and bring to a boil. Place the trout in the pot and top up with boiling water until the trout is submerged. Cook uncovered for 4 minutes, or until the thickest part of the trout turns opaque. Remove the trout from the pot and discard the poaching liquid. Carefully remove any skin or bones before flaking the trout into large chunks.
OPTIONAL EGG
Bring a small pot of water to the boil. Once boiling, place 2 eggs in the pot and cook for 6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled egg. On completion, remove the eggs from the pot and submerge in cold water. Peel when cool enough to handle and quarter.
PEDEGREE KEDGEREE
Return the pan with the onions to a medium heat. Add the cooked rice, diced tomatoes, and peas, and cook for 2 minutes until heated through. Remove from the heat, gently mix in the flaked trout, the juice from 2 lemon wedges, and seasoning. If using eggs, add ¾ of the boiled egg quarters to the rice. In a small bowl, combine the garlic mayo with the curry powder, a squeeze of lemon juice, and season.
SO FINE!
Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with curried garlic mayo and garnish with the reserved crispy onions, the remaining egg (if used), toasted almonds, and lemon wedges. Dig in!

White Basmati Rice - 150ml
Turmeric - 2,5ml
Almonds - 20g
Onion - 1
Rainbow Trout Fillets - 2
Tomato - 1
Peas - 80g
Lemon - 1
That Mayo (Garlic) - 45ml
Medium Curry Powder - 10ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

GOLDEN RICE
Place the rinsed rice in a pot with the turmeric over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
ALL ABOUT ALMONDS
Boil the kettle. Place a pan over a medium-high heat. Toast the almonds for 3-5 minutes until golden brown. Remove from the pan on completion and set aside. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 15-20 minutes until golden brown and starting to crisp up. Remove from the heat and season. Set ¼ of the onions aside for garnishing (keep the rest of the onions in the pan).
ABOUT THE TROUT…
In a large pot, add 150ml of boiling water, 90ml of milk (optional), a generous pinch of salt, and bring to a boil. Place the trout in the pot and top up with boiling water until the trout is submerged. Cook uncovered for 5 minutes, or until the thickest part of the trout turns opaque. Remove the trout from the pot and discard the poaching liquid. Carefully remove any skin or bones before flaking the trout into large chunks.
OPTIONAL EGG
Bring a small pot of water to the boil. Once boiling, place 3 eggs in the pot and cook for 6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled egg. On completion, remove the eggs from the pot and submerge in cold water. Peel when cool enough to handle and quarter.
PEDEGREE KEDGEREE
Return the pan with the onions to a medium heat. Add the cooked rice, diced tomatoes, and peas, and cook for 2 minutes until heated through. Remove from the heat, gently mix in the flaked trout, the juice from 3 lemon wedges, and seasoning. If using eggs, add ¾ of the boiled egg quarters to the rice. In a small bowl, combine the garlic mayo with the curry powder, a squeeze of lemon juice, and season.
SO FINE!
Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with curried garlic mayo and garnish with the reserved crispy onions, the remaining egg (if used), toasted almonds, and lemon wedges. Dig in!

White Basmati Rice - 225ml
Turmeric - 3,75ml
Almonds - 30g
Onions - 2
Rainbow Trout Fillets - 3
Tomatoes - 2
Peas - 120g
Lemons - 2
That Mayo (Garlic) - 65ml
Medium Curry Powder - 15ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

GOLDEN RICE
Place the rinsed rice in a pot with the turmeric over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
ALL ABOUT ALMONDS
Boil the kettle. Place a pan over a medium-high heat. Toast the almonds for 3-5 minutes until golden brown. Remove from the pan on completion and set aside. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 15-20 minutes until golden brown and starting to crisp up. Remove from the heat and season. Set ¼ of the onions aside for garnishing (keep the rest of the onions in the pan).
ABOUT THE TROUT…
In a large pot, add 200ml of boiling water, 120ml of milk (optional), a generous pinch of salt, and bring to a boil. Place the trout in the pot and top up with boiling water until the trout is submerged. Cook uncovered for 6 minutes, or until the thickest part of the trout turns opaque. Remove the trout from the pot and discard the poaching liquid. Carefully remove any skin or bones before flaking the trout into large chunks.
OPTIONAL EGG
Bring a small pot of water to the boil. Once boiling, place 4 eggs in the pot and cook for 6 minutes for medium-soft, 6-8 minutes for medium, and 8-10 minutes for a medium-hard boiled egg. On completion, remove the eggs from the pot and submerge in cold water. Peel when cool enough to handle and quarter.
PEDEGREE KEDGEREE
Return the pan with the onions to a medium heat. Add the cooked rice, diced tomatoes, and peas, and cook for 2 minutes until heated through. Remove from the heat, gently mix in the flaked trout, the juice from 4 lemon wedges, and seasoning. If using eggs, add ¾ of the boiled egg quarters to the rice. In a small bowl, combine the garlic mayo with the curry powder, a squeeze of lemon juice, and season.
SO FINE!
Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with curried garlic mayo and garnish with the reserved crispy onions, the remaining egg (if used), toasted almonds, and lemon wedges. Dig in!