Recipe #8: "Kedgeree" (page 131)

A hybrid Anglo-East Indian dish that poses the question if the stronger Indian spicing should be included as an influence. Typically subtle British flavors make Fergus' rendition essentially rice with smoked fish and an afterthought of hardboiled eggs. I was deeply troubled with whether or not I should dare to add my own Indian spices at hand to perk this dish up; I decided against it for this first attempt.

Again having sourced my fish from Hagen's I substituted for the nearly impossible to source smoked haddock, my choice being cisco. Two whole fish weighed in at over a pound, I briefly steamed them with minimum water and maximum butter. After cooling them I removed and discarded skeleton and skin.

Rice followed. I smiled at Fergus method for rice ratio discovery ('Place the rice in a pan. Lay your hand flat on the rice, and add water until your hand is covered'). I used an even simpler and more accurate method, my well worn Pyrex measuring cup and the standard 2:1. I used Jasmine rice because it was what I had on hand, it has been my rice of the moment for a good span now. I never understood draining rice either...sounds like evidence that you used too much water, more evidence that Fergus 'hand' system of measurement is not fitting for this application.

Red onion did prove to be a great selection for this recipe. I jumped at the chance as it is one of my favorite of the onion family (though certainly not appropriate for many situations). They did in fact go quite sweet as directed, careful cooking on medium heat with butter rather then my usual higher heat and oil succeeded here. Their sweetness remained as tasty pockets throughout the masses of rice down to the final leftover days later. While I halved the onion yield (two) I doubled the lemon juice and parsley measurements as I saw that as my only chance to add flavor to the dish. It was a well advised idea.

The softness of the eggs was a great texture contrast and showed them to be much more then a buried garnish. The cisco was not nearly as strong in smoke flavor as the lake trout I used in my fish pie but perhaps I did use too much rice for their weight. I am not totally disappointed however and in many ways feel that perhaps it was fitting for this demure dish.

As a footnote, when this was completed and even consumed I remembered seeing this prepared on 'Two Fat Ladies'. Their only improvisation from this recipe? The use of Garam Masala, which I already had on hand. I did come across many other recipes with far greater use of Indian spice which may have proved to be overwhelming, but a single tablespoon of Garam Masala would have been fitting I think. Next time.