Smoked trout kedgeree with 63 degree egg

Goodman Fielder Food Service
Smoked trout kedgeree with 63 degree egg

Smoked trout kedgeree with 63 degree egg

Posted on 19th November 2019
Looking for some main course inspiration? Chef Kai has the dish for you - check out his version of the smoked trout kedgeree using our Fortune Long Grain Rice.
Makes 6, scale as needed.

Ingredients

AmountMeasureName
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

Raw ingredients for the Smoked trout kedgeree with 63 degree egg

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.

Chef is pictured making the 63 degree eggs

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.

Image shows chef frying the fresh produce

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.

Chef is shown adding mustard seeds to the pan

Chef is pictured adding the rice to the pan

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.

Chef is seen adding the rice mixture to the bowl

The chef is pictured adding the smoked trout and egg to the meal

Message from chef Kai Ellmann

Kai Ellmann

Ensuring you cook the egg right in this dish is important, as it brings to life an important element of the recipe. Make sure you cook it at 62.8 degrees for 60 minutes, no degree higher or lower.

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