Kedgeree for the brain

Southport Visiter - - Behind The Curtain -

NEW Year, new you – and it’s all about health and mem­ory boost­ing.

Ap­par­ently, boiled or baked fish eaten twice weekly is great for in­creas­ing brain power and this recipe has it all – it’s tasty, healthy and de­li­cious.


400g smoked had­dock 200g gi­ant prawns (with­out shell) 400ml semi-skimmed milk ½ le­mon in slices 1 bay leaf 50g but­ter 1 tbsp olive oil 1 large onion, chopped 2 tsp curry pow­der 175g Bas­mati rice 100g chopped spinach 4 large hard boiled eggs, chopped 2 tbsp co­rian­der or flat leaf pars­ley

You will need a 10in x 7in heat­proof dish.

Pre-heat oven to 170°C


Place the fish, skin side down, in a shal­low fry­ing pan, add 100ml of the milk, spinach, bay leaf and le­mon slices, and sim­mer.

Add the prawns and gen­tly poach for five min­utes.

Strain off the fish, re­serv­ing the milk, and flake the flesh (dis­card the bay leaf, le­mon and any bones). Set aside the flaked fish along with the prawns.

Melt the oil and but­ter in a small pan, add the onion and stir in the curry pow­der and rice, stir­ring to coat.

Add the fish liquor and the rest of the milk.

Cover and sim­mer for 15 min­utes, if nec­es­sary add a lit­tle boiled wa­ter from time to time to pre­vent the mix­ture from stick­ing.

Re­move from the heat and fold in the fish and chopped eggs.

Ar­range the prawns on top along with the herbs for dec­o­ra­tion.

Bake in the oven for 10 min­utes be­fore serv­ing and en­joy.

Les­ley and her hus­band, Roberto, own Roberto’s Ital­ian on Ocean Plaza, for more of Les­ley’s recipes pop by and say hello, or go to www.ri­tal­

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