Rice at curry, hasdock kedgeree by Laurent Mariotte
- Total time
- 45 min
- servings
- 4 servings
- Dish type
- Other
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Prep
15 min
Cook
30 min
Total time
45 min
Ingredients
Ingredients
- 800 g 800 g haddock
- 50 cl 50 cl milk
- 1 1 bay leaves
- 4 4 eggs
- 250 g 250 g basmati rice
- 1 1/2 flat parsley
- 40 g 40 g butter
- 1 c. à café 1 teaspoons of yellow curry
- 1 1 untreated lemons
- fine grey salt
- mill pepper
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Method
- 1
Place the hamdock in the casserole with milk, 50 cl water and bay leaf for 10 minutes over low heat. Drain and book. Filter the cooking juice.
- 2
Meanwhile, cook the eggs for 9 minutes in salty boiling water. Put them under cold water, skew them and cut them in four.
- 3
In the same pot, melt the butter and roast the curry. Add the previously rinsed rice and mother 2 to 3 minutes. Pour 500 ml of cooking juice, salt, pepper and gratify the lemon zest. Mix.
- 4
Cover and cook 10 minutes over low heat. Remove the lid, pour the lemon juice and put the hamdock on the rice. Continue cooking for another 5 minutes. Place the egg quarters on the rice and sprinkle with crushed parsley. Serve.
Source : marmiton
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