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Smoked Trout Kedgeree

Smoked Trout Kedgeree with 63 Degree Egg

by Kai Ellmann

63 degree egg, place eggs into a sous vide water bath and cook on 62.8 degree for 60 minutes. Crack and peel, drain on to a paper towel and serve.

  • 1 Smoked Trout By Kai (deboned and flaked around 600g)
  • 4 63-degree eggs
  • 150g Raw basmati or long grain rice
  • 40ml Oil
  • 30g Ginger, peeled and cut into julienne
  • 1 Onion, sliced
  • 1 Garlic clove, grated
  • 10g Curry powder
  • 5g Mustard seeds
  • 50ml Cream
  • 100g Snow peas, shelled, reserve the peas, dehydrate the shells and pulse to a powder in a coffee grinder
  • ½b Parsley, chopped
  • ¼ Lemon, zest and juice
  • Salt and pepper
  • Cook the rice until tender then set aside.
  • In a pan heat the oil, add ginger, onion and garlic, stir and fry gently until softened.
  • Add curry powder and mustard seeds, cook for two minutes until fragrant.
  • Add the cream, shelled snow peas, lemon juice then add the rice and season.
  • Heat gently for two minutes add the parsley then serve in a bowl, top with smoked trout and egg, dust with snow pea powder and add lemon zest.