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Preparation time: 10-15 mins
Cooking Time: 3-4 mins
A perfect dish for life on board - quick, simple, and all cooked in a single saucepan. No oven needed, if you don't have the luxury of one of those, as everything is prepared on the hob. The ingredients are easy to source from local shops, and any type of smoked fish can be used in place of mackerel for an equally delicious result. Once prepped, the kedgeree can be left covered on the hob and gently reheated when needed.
Ingredients:
- 4 fillets of smoked mackerel
- 4 hard boiled eggs
- 8 oz long grained rice (boiled)
- 2 tablespoons of single cream
- 1/2 lemon (squeezed)
- 1 oz butter
- Several sprigs of flat leaf parsley (chopped)
- Salt and ground black pepper to taste
Method:
- Boil the 4 eggs for 5 minutes and retain the boiling water for the rice.
- Leave 3 of the eggs whole. From the remaining fourth egg, separate the yolk and the white.
- Chop the white of the fourth egg together with the three whole eggs into slices, keeping the fourth yolk for garnish.
- Flake the mackerel fillets into a dish and add the chopped eggs.
- Add ground black pepper to taste, the chopped parsley, butter, cream, and the juice of half a lemon.
- Using the same saucepan and water used for boiling the eggs, bring the water back to the boil and cook the long grain rice.
- Once cooked, strain off the water and mix the mackerel and egg mixture into the rice. Stir and cover.
- Leave with the lid on to warm through for three to four minutes, stirring occasionally.
- Sieve the remaining fourth egg yolk over the top to garnish.
Bon appétit!
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