INGREDIENTS

INSTRUCTIONS

*Note: Salmon, sea trout or river trout may be used (farmed trout is
unsuitable - its texture is too soft).
Peel and seed the cucumber and cut the flesh into pieces no larger than
matchsticks.  Sprinkle with 1/2 teaspoon each salt and caster sugar and 1
teaspoon tarragon vinegar. Toss lightly and set aside for at least 40
minutes, or all day if you prefer, to draw out some of the cucumber juices.
Drain well and pat dry.
Cook the rice in double its volume of boiling salted water or, better
still, in fish stock.  It will take about 35 minutes to become tender.
Towards the end of this time cook the vegetables. Boil the peas in a little
lightly sugared water.  Melt the butter in a flameproof casserole, add the
sticks of cucumber and cook over medium-low heat for 2 minutes, just
stirring occasionally. Break the skinned and boned fish into big flaky
chunks.  Lay the fish on top of the cucumber ~ don't stir it in. Cover the
casserole and reduce heat as low as possible. Leave to cook, just shaking
the casserole occasionally, until the cucumber is tender and the fish is
well heated through - 4 minutes or so. Meanwhile put the watercress into a
food-processor and reduce it to green flecks.
To assemble the kedgeree, add the prepared watercress, peas and cooked rice
to the buttery fish and cucumber mixture. Immediately draw the casserole
away from the heat and season it generously with sea salt and freshly
ground black pepper.  Toss the ingredients gently but thoroughly to mix
them well and serve straight away with a large fresh green salad, or with a
tomato salad if you prefer. Serves 4-6.
Source: Philippa Davenport in "Country Living" (British), June 1987. Typed
for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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