Side Pannel
Simpson's Salmon Kedgeree
Ingredients List
- 300 ml Light Fruity Curry Sauce
- -Made With:
- 100 g Butter
- 1/2 sm Onion; Chopped
- 50 g Flour
- 50 g Curry Powder
- 1 ts Tomato Puree
- 150 ml Chicken Stock
- A Little Chopped Apple
- 15 g Raisins
- 125 g Long Grain Rice
- 350 g Fresh Salmon; Cubed
- 3 Eggs; Boiled And Sliced
- Salt
- Freshly Milled Pepper
Directions
Make the sauce by belting butter in a pan. Gently fry the onion then mix in
flour and curry powder.
Add tomato puree, cook for 10 minutes, then gradually add chicken stock to
make a smooth sauce.
Add remaining ingredients, bring to the boil and simmer gently for 30
minutes. Cook the rice. Poach the salmon. Heat the sauce.
Place the rice in a serving dish. Mix together the sauce and the salmon.
Pour the mixture over the rice and garnish with four slices of boiled egg
per portion.
flour and curry powder.
Add tomato puree, cook for 10 minutes, then gradually add chicken stock to
make a smooth sauce.
Add remaining ingredients, bring to the boil and simmer gently for 30
minutes. Cook the rice. Poach the salmon. Heat the sauce.
Place the rice in a serving dish. Mix together the sauce and the salmon.
Pour the mixture over the rice and garnish with four slices of boiled egg
per portion.
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