Kedgeree
From Dorothy McNett's recipes at www.dorothymcnett.com. A traditional breakfast dish, easily fixed from already cooked rice, eggs, and bechamal sauce and substantial for those facing a rigorous and challenging day. So this was a perfect choice for Mrs. Hudson to fix for Holmes and Watson! Make a batch of Bechamel sauce ahead of time (see recipe), using chicken stock and cream rather than all cream.
1 cup long grain white rice
2 cups water
1 teaspoon extra virgin olive oil
4 hard cooked eggs, diced
1 1/2 cups or so of bechamel sauce
1 pound salmon fillet
1 tablespoon chopped fresh parsley
3 tablespoons unsalted butter
Combine rice, water and oil in glass or ceramic batter bowl. Cover. Cook in microwave 5 minutes on high, and then reduce to half power (power level 5) and cook about 12 minutes or until rice is done. Set aside. Hard cook the eggs, chop them and set aside. Make the bechamel sauce (see recipe), using chicken stock and cream for a more traditional Kedgeree. Heat a skillet, adding just a bit of oil and cook the salmon for several minutes, or until done. Carefully flake it into bite-sized pieces, removing any bones and the skin.
Preheat oven to 350 degrees. In heavy bottomed skillet heat the 3 tablespoons butter and then stir in the cooked rice and the bechamel sauce. Gently stir in the diced eggs and the flakes of salmon along with the snipped parsley. Place in hot oven and bake 20 minutes until nice and hot.
Recipe created 2017-01-23.
