Post by Paulinemom on Nov 15, 2006 18:09:08 GMT
This delicious simplified classic replaces traditional smoked haddock with smoked salmon so you don't have to poach the fish.
Serves:4
Preparation time:30 minutes
Cooking time:30 minutes
Ingredients
25 g [1oz] Butter
2 hard boiled Eggs, shelled & quartered
2 Lemons to serve
1 Onion, finely sliced
1 tbsp medium curry powder
250 g [9oz] Basmati Rice
300 ml Fish stock
1 tbsp Double cream
200 g sliced smoked Salmon, cut into strips
Juice of ½ Lemon
1 tbsp flat leaf Parsley, roughly chopped
Method
Melt the butter in a pan over a medium heat and cook the onions for 5 minutes.
Add the curry powder and then after one minute, the rice.
Cook, stirring for 30 seconds, then pour in the stock.
Bring to the boil, cover with a tight-fitting lid and turn heat right down.
Cook for 12 minutes, remove from the heat and leave covered to steam for 5 minutes.
Fluff up rice with a fork, stir the cream.
Gently fold in the fish, lemon juice and parsley.
Cover for a further 2 minutes, so the salmon can cook in the heat of the rice, then gently fold in the boiled eggs.
Serves:4
Preparation time:30 minutes
Cooking time:30 minutes
Ingredients
25 g [1oz] Butter
2 hard boiled Eggs, shelled & quartered
2 Lemons to serve
1 Onion, finely sliced
1 tbsp medium curry powder
250 g [9oz] Basmati Rice
300 ml Fish stock
1 tbsp Double cream
200 g sliced smoked Salmon, cut into strips
Juice of ½ Lemon
1 tbsp flat leaf Parsley, roughly chopped
Method
Melt the butter in a pan over a medium heat and cook the onions for 5 minutes.
Add the curry powder and then after one minute, the rice.
Cook, stirring for 30 seconds, then pour in the stock.
Bring to the boil, cover with a tight-fitting lid and turn heat right down.
Cook for 12 minutes, remove from the heat and leave covered to steam for 5 minutes.
Fluff up rice with a fork, stir the cream.
Gently fold in the fish, lemon juice and parsley.
Cover for a further 2 minutes, so the salmon can cook in the heat of the rice, then gently fold in the boiled eggs.