Kejeri with salmon by Gordon Ramsay

Kejeri with salmon by Gordon Ramsay

Category: Dishes from cereals and flour products

Kitchen: english

Ingredients
Fili salmon skinless *	400 g
Turmeric	1h l.
Basmati rice	250 g
Water	500 ml
Saffron	pinch
Sugar	1h l.
Olive oil	4st. l.
Cherry tomatoes	100 g
Eggs	4 things.
Fish broth	400 g
Green onion	2 pcs.
Butter	50 g
Parsley (greens)	3st. l.
Salt, pepper	taste

Cooking method

• Cut the fish into 2x2cm pieces, sprinkle with turmeric, stir and leave to marinate.
• * I honestly looked for salmon, but did not find it. I had a Murmansk trout with a head. I separated the fillet, and cooked broth from the spare parts.
• For fish broth:
• Head, skin, ridge, fins
• Bulb onion 1pc.
• Cloves 3pcs.
• Dried celery root 1 st. l.
• Peppercorns 3pcs.
• Bay leaf 2pcs.
• Salt to taste
• Water 700 ml (approx. To cover the head)
• Bring to a boil and simmer over low heat for 15-20 minutes, then strain.
• Grind the saffron with sugar.
• Rinse the rice, add water, bring to a boil, reduce heat and cook for 7-8 minutes until all the liquid is absorbed. Put in a bowl, cover with saffron, stir and set aside.
• Heat 2 tablespoons in a frying pan. l. olive oil, quickly fry the fish for 1 minute on each side, put on paper towels to absorb excess oil.
• Cut the tomatoes in half. put in a frying pan, add 1 tbsp. l. butter, warm up, stirring for 1 minute, set aside.
• Boil eggs for 6-8 minutes "cool". Cool, peel, cut into halves.
• Heat 1 tbsp in a saucepan. lu olive oil, fry the finely chopped onion until soft (2-3 minutes). Add 1/2 butter, melt. Add rice, stir
• Pour in a ladle of hot broth, cook, stirring occasionally, until all liquid is absorbed. Continue pouring in 1 ladle at a time until the rice is cooked through. Then add the remaining oil and mix.
• Mix the fish into the rice with a fork, add the tomatoes, finely chopped parsley, salt, mix gently and heat for a couple of minutes.
• Serve immediately, garnished with egg halves.
• I saw the recipe for this breakfast in the book "Simple and Tasteful" by G. Ramsay. Initially, I was attracted by the name - I have never heard it. It became interesting to find out where the "legs grow" from this dish.
• It turns out that Scotland and England are arguing on this issue. So, the English version of the origin of this fairly simple dish boils down to the fact that the British colonialists adapted an Indian dish of rice (one of the varieties of curry) to their tastes, adding smoked fish to it, when the rice and fish left after dinner were mixed with ghee and served for breakfast. There is, however, an alternative Scottish version. According to her, what is now called "kejeri" was born in Scotland. Then the recipe, together with the Scottish colonial troops, came to India, where the British met him. Well, after this, the colonial delicacy triumphantly returned to the British Isles under the guise of Anglo-Indian.
• We never dreamed of that for breakfast. We had a sooooo hearty dinner.))

The dish is designed for

4 servings

And for me it reminds me of risotto,

all day today I wanted to stir up risotto with porcini mushrooms or with seafood, and as a result, I muddied the cleaning in the bath

but it looks very tasty ...

I'll try to make only rice I'll take for risotto

although of course Kejeri sounds more intriguing ...

Ir, risotto with mushrooms is next in my plans. Here the rice is a little drier. I was photographing him while still hot, cooled down a little and became harder.Although, the technology is yes, like in risotto.

I have read about Kejeri for a long time, though with smoked fish. I never tried to do it. An interesting recipe.

[Irina]

Irina, yes, I also read in the internet basically all the recipes with smoked fish. It turns out this way faster, by the way. Only boil the rice. But Ramzi, apparently, is not looking for easy ways.)