Smoked River Cobbler Kedgeree

Smoked River Cobbler Kedgeree

Kedgeree is one of my favourite dishes, so I decided to make it with my favourite fish; Smoked River Cobbler.

Boy did that make a good Kedgeree.

Smoked river cobbler is a boneless flavoursome fish, and really does make a good kedgeree.

 For 2 servings you will need;

2 fillets – Smoked River Cobbler

375 Ml – Milk

1 – Bouquet Garnet

½ - Lime (sliced)

35 Gm – Butter

1 - Onion (chopped)

½ teaspoon – Turmeric

1 teaspoon – Mild Curry Powder

175 Gm – Rice

2 – Hard Boiled Eggs (chopped)

Fresh Parsley (chopped)

Salt and Freshly Ground Black Pepper

100 Ml – Single Cream

Poach the river cobbler in the milk with the bouquet garnet and lime slices for about 10 minutes.

Now strain the milk into a jug, discard the lime and bouquet garnet, and flake or chop the fish into large pieces and keep hot.

Melt the butter in a pan and cook the onion for about 3 minutes on a medium heat until softened, add the turmeric and curry powder give it a good stir and cook for a further 1 minute.

Now add the rice stirring to coat it with the butter, pour in the reserved milk and bring to the boil. Reduce the heat and simmer for 12 minutes until the rice has soaked up the milk and is tender.

Season to taste and add the river cobbler and egg with the cream, stir and sprinkle with parsley simmer for another minute or so and serve.

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The Artist Tony Rose