This recipe was inspired by the breakfast dish kedgeree which is made principally from flaked smoked haddock, boiled rice, hard boiled eggs and curry powder. The dish is very easy to prepare but does require several hours to make from start to finish due to the slow poaching method employed for cooking the trout. The good news is that the trout could very effectively be prepared one night and stored overnight in the fridge before the dish proper is prepared the following evening. The specific trout used in this instance was rainbow but most other sub-species would work equally well, especially brown trout.
Ingredients (Serves 1)
- 6 ounce rainbow trout fillet, skin on
- ½ small white onion
- 1 medium size and strength green chili
- 1 medium size and strength red chili
- 2 teaspoons medium curry powder
- ½ teaspoon whole black peppercorns
- Sea salt
- 1 large egg
- ½ cup basmati or long grain rice
- 1 teaspoon ground turmeric
- 1 tablespoon freshly chopped cilantro plus extra to garnish
- 1 tablespoon mango chutney (optional)
There is no need to worry about pin boning the trout fillet before it is cooked. This can be done more easily and effectively after it is cooked and at the stage where it is hand flaked. Begin by simply laying the fillet in to a large pot.
Slice the peeled onion half and top the chilies before roughly chopping. Add to the pot along with the curry powder, black peppercorns and some salt.
Pour enough cold water in to the pot just to ensure the trout is fully covered. Gently stir with a wooden spoon to disperse the curry powder in particular. Put the pot on to a high heat until the water just starts to simmer. Don't let the water reach a full boil. Turn the heat off completely, cover the pot and leave for a couple of hours or until the water is completely cool. The trout will poach to perfection in the slowly reducing residual heat.
When the trout is cool, lift it to a large plate. The water and poaching accompaniments can be discarded.
You should find that you can very easily pull the skin from the trout by hand in one piece. This should also be discarded.
Very gently and taking your time, break the trout fillet in to fairly large chunks, each representing a small mouthful. You should also use this opportunity to feel carefully for and remove any remaining bones. It is at this stage you have the option of refrigerating the trout to make the dish proper the following evening.
The rice requires to be cooked in two equal batches in two separate pots. Add plenty of cold water to two pots as plenty of water prevents the rice sticking, just like with pasta. Season both pots of water with salt and add the turmeric to one of them, stirring well. Bring the water in both pots to a rolling boil.
Take the egg from the fridge to allow it some time to reach room temperature before it is boiled. If you have refrigerated the curried trout overnight, you should also remove it from the fridge at this time to reach room temperature.
Put the rice in to a fine sieve and wash under running cold water. This helps to get rid of excess starch. When the water in both pots is boiling, add half the rice to each (no need to be absolutely accurate) and stir well. Reduce the heat to achieve a moderate simmer for ten minutes.
Drain both portions of rice separately and well. Spread each of them out on two separate plates and allow them to steam off for a few minutes to get rid of the excess moisture. If you combine them when the rice is still steaming hot, the yellow turmeric will seep in to and color the plain rice, spoiling the final desired effect. Cover the plates and leave for about fifteen minutes to cool before putting the egg in to a pot of cold water and bringing the water to a simmer for eight minutes.
Take the pot containing the egg to your sink and run in cold water until the egg is cool enough to handle. Crack the shell of the egg on a hard surface and peel. Submerge the egg in cold water to cool it quickly.
Put the two portions of rice in to a large bowl along with the cilantro. You could alternatively use a pot if you don't have a large enough bowl.
It is best to use a fork to combine the rice and cilantro. This allows you to fluff up the rice at the same time and prevents it sticking together in clumps.
The trout flakes should be added to the rice and carefully stir folded through with a large serving spoon.
Spoon the combination in to a deep serving plate, trying to ensure the trout is as evenly dispersed through the rice as possible.
Take the egg from the cold water and pat dry with kitchen paper. Cut it in to quarters and arrange at even intervals around the edge of the plate.
Spoon the mango chutney in to the middle of the plate (if serving) and garnish with the remaining cilantro.
It's worth considering using a spoon to eat this dish as you will find it much easier than trying to eat it with a fork.