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
Poached Trout Kedgeree
with curried mayo, almonds & turmeric rice
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 65 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Poached Trout Kedgeree?
The preparation time for Poached Trout Kedgeree with curried mayo, almonds & turmeric rice is between 25 and 40 minutes.
What is the total time required to make Poached Trout Kedgeree with curried mayo, almonds & turmeric rice?
The total time required to make Poached Trout Kedgeree with curried mayo, almonds & turmeric rice is between 45 and 65 minutes.
How many servings does Poached Trout Kedgeree provide?
4 servings
What are the main ingredients in Poached Trout Kedgeree?
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
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?
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
How many calories does Poached Trout Kedgeree have?
700 calories
How much fat content does Poached Trout Kedgeree have?
grams
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