Be inspired with recipes created by chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.
Smoked Trout Kedgeree With 63 Degree Egg
Makes 6, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 150 | g | Fortune Long Grain Rice |
| 40 | mL | Simply Vegetable Oil |
| 600 | g | Smoked Trout (deboned and flaked) |
| 6 | each | Eggs |
| 30 | g | Ginger (julienne) |
| 1 | each | Onion (sliced) |
| 1 | each | Garlic Clove (grated) |
| 10 | g | Curry Powder |
| 5 | g | Mustard Seeds |
| 50 | mL | Cream |
| 100 | g | Snow Pea (shelled) |
| 10 | g | Parsley (chopped) |
| 1 | each | Lemon (zest and juice) |
Method
Step 1:
Cook the Fortune Long Grain Rice until tender then set aside.
Step 2:
To make the 63 degree egg component of the dish, place the eggs into a sous vide water bath and cook at 62.8 degrees celsius for 60 minutes. Then, crack and peel the egg and drain on to a paper towel.
Step 3:
In a pan heat the Simply Vegetable Oil, add ginger, onion and garlic and fry gently until softened. Add curry powder and mustard seeds, cook for two minutes until fragrant.
Explore Goodman Fielder Food Service’s range of premium bulk vegetable oil.
Step 4:
Add the cream, shelled snow peas, lemon zest and juice to the mixture, season with salt and pepper. Then, add the cooked Fortune Long Grain Rice.
Step 5:
Serve the rice mixture in a bowl, top with egg and smoked trout and dust with the snow pea powder.
How to smoke trout:
Give your fresh trout a quick wash and then put them into the brine for 24 hours in the fridge. Then, take them out of the brine and give them a good wash. Dry them off. Place fresh rosemary inside them. Lay them on the racks and place them into the smoker. It should take about an hour to smoke them.
Message from chef Kai Ellmann
See more ideas from Kai Ellmann
Spicy Chicken Nuggets
Chef Kai Ellmann cooks up a spicy spin on the classic chicken nugget. Featuring smoked paprika, white ground pepper, and thyme, these flavoursome chicken nuggets take the crowd-pleaser to the next level.
Crispy Prawn Burger
Chef Kai Ellmann creates a wonderful spin on the traditional beef burger with crispy prawns, sliced lettuce, and aioli. This dish has very few ingredients and comes together very nicely.
Garlic Bread Tuna Melt
Creaminess from the mayonnaise, crunchiness from the onions and saltiness from the capers. This recipe combines perfectly with the garlic bread base to offer a unique way to utilise the product throughout your menu.