Perch Kedgeree
2 servings
55 minutes
Kedgeree is a dish with a rich history rooted in Indian cuisine but also popular in Europe. Originally a vegetarian rice and spice dish, it evolved to include fish over time. This recipe uses tender sea bass, adding softness and delicate flavor to the dish. The rice infused with curry paste and lemon juice is sautéed with the fish, creating a rich and balanced taste. The dish is garnished with fresh herbs for added freshness and vibrant notes. Kedgeree is perfect for breakfast or as a main course for lunch or dinner. It is served hot, accompanied by aromatic curry sauce that enhances the flavor nuances. The ideal combination of spices and textures makes this dish memorable.
1
Boil the processed fish in a small amount of water, then remove the skin and bones, and mash the flesh with a fork.
- Sea bass: 200 g
2
Cook the rice until done and drain it. Chop the egg finely.
- Rice: 0.5 glass
3
Combine the prepared ingredients, fry in oil, season with salt and lemon juice. Serve the dish hot, garnished with greens. Serve curry sauce separately in a sauceboat.
- Red curry paste: 50 g
- Salt: to taste
- Lemon juice: 1 tablespoon
- Green: to taste