Rice at curry, hasdock kedgeree by Laurent Mariotte

Ingredients

For 4 servings

• •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

Method

1. 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. 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. 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. 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.