Kedgeree-style monkfish rice
Angela Hartnett prepares this recipe for Nick Grimshaw and guest Bob Mortimer on episode 11, season 8 of Dish, the Waitrose podcast. It’s paired with Paul Mas Réserve Languedoc Blanc.
- Serves4
- CourseBrunch
- Prepare15 mins
- Cook40 mins
- Total time55 mins
Ingredients
- 300g brown basmati, red camargue and wild rice
- 4 British Blacktail Free Range Medium Eggs
- 250ml whole milk
- 400g monkfish fillets (from the fish counter)
- 2 tbsp butter
- 1 medium onion, chopped
- 2 clove/s garlic, crushed
- 1 tbsp Cooks’ Ingredients French Style Curry Powder (or medium curry powder)
- 1 tsp turmeric
- 150g frozen peas, thawed and blanched
- Handful curly parsley, chopped, to serve
Method
Wash the rice well, then place in a saucepan filled with cold water and bring to the boil. Cover and simmer for 25 minutes.
Meanwhile, place the eggs into a small saucepan of cold water and bring to the boil. Cook for 8 minutes, then drain and cover with cold water. When cool enough to handle, remove the shells and halve or quarter the eggs.
Warm the milk over a medium heat in a large frying pan. Cube, then add the monkfish, lower the heat and poach for 3 minutes until the fish is opaque and flakes easily with a fork. Remove with a slotted spoon, reserving the liquid.
When the rice is done, drain it and wipe the saucepan dry with kitchen paper. Warm the butter in the pan over a medium heat. Add the onion and garlic and leave to soften for 5 minutes. Mix in the French style curry powder or curry powder and turmeric for a minute, then stir through the rice, reserved milk and peas. Stir well.
As the rice absorbs the milk and is piping hot, stir through the monkfish and add salt to taste. Serve scattered with chopped parsley and the boiled egg halves or quarters.
Cook’s tip
The fragrant French style curry powder is a delicious combination of sweet, smoky, warming flavours and makes a great base for a fragrant curry. If you don’t have it, just use curry powder instead.
And to drink...
On episode 10, season 8 of Dish, this recipe is paired with Paul Mas Réserve Languedoc Blanc, a distinctive white brimming with white peach and lemon flavours.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,541kJ/ 603kcals |
|---|---|
Fat | 16g |
Saturated Fat | 7.5g |
Carbohydrates | 69g |
Sugars | 8.7g |
Fibre | 6.2g |
Protein | 43g |
Salt | 0.8g |