If we walk down the aisle and we don’t see our Kedgeree Fish Pie waiting for us at the end of it then we will turn right around and file for a divorce that we don’t even need.
500ml milk, 200g firm white fish – skin removed, 200g smoked fish – skin removed, 1 bay leaf
45g butter, 2 tsp yellow mustard seeds, 1 small onion – finely chopped, 1 small leek – trimmed, halved and sliced, 1 large stick of celery – finely chopped, 1/2 tsp salt, 1 clove of garlic – finely chopped, 1 green chilli – finely chopped, 40g long grain rice, 1 tbsp curry powder, 1/4 tsp ground cardamom, 1/4 tsp turmeric, 3 tbsp plain flour, 450ml reserved poaching milk, 50ml cream, 50g frozen peas, 20g parsley – stalks too & finely chopped, 20g coriander – stalks too & finely chopped, 1 lemon & zest only, 2 boiled eggs – roughly chopped
200g waxy potatoes eg. Charlotte, mandolined, 2 tbsp olive oil, 40g long grain rice – par boiled and tossed in butter, sea salt flakes and freshly ground black pepper
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