So I cheated ok, it is not such a big deal.
First of all, let me introduce you to an age old dish called Kedgeree. The original kedgeree comes all the way from India since the 13th century. It normally consists of flaky white fish, rice, boiled egg, curry and sultanas with cream.
My version is a little different.
I used a beautifully cooked piece of yellowtail fish, flaked – served on curried couscous with soft boiled egg, fresh parsley and homemade tartar sauce. Get it?
Oh, and, no sultanas in my version. Actually, foods with raisins or sultanas in them should just be banned forever…
You can call it the modern or new age version. I call it mouthwatering and ideal for a healthy dinner idea.
This meal can be enjoyed hot or cold. Though I have to say, I found it best the next morning, out of the fridge for breakfast with a cup of tea. As a matter of fact, Kedgeree was actually meant as a breakfast dish all those moons ago. Either way, it still is a hearty dish the whole family would enjoy!
|Prep Time||15 min|
|Cook Time||15 min|
- 400 gr yellowtail
- 1 cup couscous
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 small carrot peeled and finely chopped
- handful fresh parsley chopped
- salt and black pepper to season
- 2 large eggs
- 1/2 cup mayonaisse
- 2 teaspoons white wine vinegar
- juice from one lemon
- 2 gherkins grated
- First off, steam the fish for 10 minutes until done. Flake your cooked fish and set aside.
- Cook the couscous to packet instructions and add the turmeric and garam masala to the cooking water with salt and oil.
- Steep for two minutes and add the butter, working through the couscous with a fork. Set aside.
- Boil the eggs for 5 minutes and set aside.
- In a mixing bowl combine the mayonnaise, vinegar, lemon juice and gherkins. Mix well.
- To plate, transfer the couscous to a platter and top with chopped carrot and fresh parsley. Add the fish and egg and finish off with tartar sauce.