INGREDIENTS

INSTRUCTIONS

Preheat oven to 240c/475f/Gas 9.
1 For the Hollandaise Sauce: Place 2 eggs yolks in a heatproof bowl and sit
over a pan of simmering water. Add 1 tbsp lemon juice, whisk together, and
gradually whisk in the melted butter to make a thick sauce.
2 Stir in 1 tbsp chopped mixed herbs and season. Blitz one kipper and 1/2
tbsp lemon juice in a food processor until smooth, add 125g/4 1/2oz
mascarpone and a pinch of paprika and mix together.
3 Season with pepper, spoon the mixture into a buttered ramekin dish and
bake in the oven for 5-6 minutes. Serve on a plate and spoon over a third
of the sauce.
4 Heat 2 tbsp olive oil in a frying pan. Add most of the chopped leek and 1
chopped clove garlic, cook for a minutes and add the broccoli florets. Pour
over enough boiling water to cover and cook for 4-5 minutes, or until just
tender.
5 Chop the remaining kippers, stir into the mixture with 125ml/4fl oz white
wine and stock cube and cook for a further 4-5 minutes.
6 Mix the remaining hollandaise sauce and mascarpone together with 1 tbsp
chopped mixed herbs, stir into the soup and season. Serve in bowls.
7 For the Kedgeree: Heat 1 tbsp olive oil in a pan. Add the remaining leek
and cook for 1-2 minutes.
8 Add the rice, 1 chopped clove garlic and a large pinch of turmeric and
cook for 2-3 minutes. Pour in 125ml/4fl oz white wine and 300ml/ 1/2 pint
boiling water and cook for 10-12 minutes, or until the rice is cooked.
9 Boil two eggs in a pan of boiling water until cooked to taste. When
cooked, peel the eggs and cut in half. Pile the kedgeree onto a plate and
arrange the boiled eggs on top.
Converted by MC_Buster.
NOTES : Chef - Kevin Woodford
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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