Chef Alastair Nisbet has prepared a traditional Kedgeree recipe, which has been expertly paired with Twisted Thistle IPA to wash it down in true Scottish spirit:

Prepare the court bouillon that will be used to poach the salmon and haddock

  • Cut up the fennel, celery, half an onion and half a lemon
  • Place the items in a pan of cold water on the stove
  • Turn on medium heat
  • Add 1 bay leaf
  • Add a splash of white wine vinegar
  • Add a splash of white wine or white cooking wine
  • Bring to a simmer

Make the rice:

  • Chop half an onion
  • Melt 2 tablespoons of butter in a pan.
  • Add chopped onion
  • Add 4 green cardamom pods and 1 red Thai chili
  • Gently cook for 5-10 minutes until translucent
  • Add ½ cup of basmati rice
  • Cook for 2 minutes
  • Add 1 cup of water
  • Add 1 tablespoon of garam masala curry powder
  • Add ½ teaspoon of tumeric
  • Cook for 10-15 minutes

Boil the eggs:

  • Place ½-1 inch of water in a pot with a lid
  • Bring to a boil
  • Place two eggs in the pan, and place lid on pan
  • Set timer for 6 ½ minutes
  • Once timer goes off, remove eggs from heat, and run them under cold water for 1 minute

Prepare the fish:

  • Season the fish with kosher salt and pepper
  • Place both fish in the court bouillon
  • Poach for 10 minutes

Final presentation:

  • Gently flake the fish with a fork
  • Add a touch of lemon juice, kosher salt and pepper to the fish
  • Place the finished rice on the plate
  • Place the fish on top of the rice
  • Slice one boiled egg, peeled, in half and place on top
  • Add a touch of Italian parsley
  • Enjoy with a lovely Scottish IPA or lager!

*All measurements are U.S. measurements.

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