Friday, 14 February 2014

Smoked Trout Barley Kedgeee

I've done Kedgeree before, but  this is a simpler and quicker version; also a fair bit cheaper to do without the wild rice. I used barley, which worked quite well I thought. I used  a non-fat Greek style yogurt to finish it, and was actually quite impressed by how well it worked. Cream, I'm sure, would have been better, but it was fine.

4 servings
40 minutes prep time, not including cooking the rice and eggs.

Smoked Trout Barley Kedgeee

Cook the Barley & Eggs:
1 cup raw barley
3 cups water
1/4 teaspoon salt
3 or 4 large eggs

Either put the barley, water, and salt into a rice cooker and turn it on, or put them in a large saucepan and bring to a boil, then reduce to a simmer, cooking until the barley is tender and most of the water absorbed; about 45 minutes. Keep covered. This can be done up to 24 hours in advance.

Put the eggs in a saucepan with water to cover them, and bring them to a boil. Boil for one minute, then turn off the heat and leave them, covered in the pan, for 10 minutes. Rinse under cold water until they can be handled, then peel them. This too can be done up to 24 hours in advance.

Finish the Kedgeree:
2 medium onions
OR 1 large leek
1 or 2 stalks of celery
OR 1 1/2 cups peeled diced celeriac
2 medium parsnips
2 or 3 cloves of garlic
450 grams (1 pound) smoked trout
1 tablespoon mild vegetable oil
1 teaspoon sweet Hungarian paprika
1/8 to 1/2 teaspoon Aleppo pepper
salt & pepper to taste
1 cup cream or yogurt

Peel and chop the onions, or trim and chop the leek, rinsing and draining it well. Trim and chop the celery or celeriac. Peel and grate the parsnips (or chop them finely). Peel and mince the garlic.

Peel the skin from the trout and discard it. Check it for bones, and remove any you find. Cut it into coarse dice. Chop the eggs roughly, but keep a few nice slices as a garnish.

Heat the oil in a large skillet over medium heat. Add all the vegetables except the garlic, and cook, stirring frequently, until softened and slightly browned; about 5 to 10 minutes. Add the garlic and the seasonings, and mix in well, cooking for another minute or so. Add the trout and the barley, and continue cooking and stirring until they are hot through and everything is well amalgamated. Add the cream or yogurt, and the chopped eggs, and continue cooking and stirring until it to is well mixed in and everything is hot through. Serve garnished with the reserved egg slices.

Last year at this time I made Edamame, Carrot, Endive & Quinoa Salad, and Baked Beans & Weiners.

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