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James Street Cookery School: Kedgeree and Trout with baby gem and peas

James Street Cookery School: Kedgeree and Trout with baby gem and peas

AS SEPTEMBER rolls around, so too does the usual school routine, albeit a little different than usual, but we will still be keen to keep up our usual healthy and satisfying after–school meals.

 

This week’s recipes are two fish–based dishes. Being a chef, I always tend to have some sort of fish in the fridge as it is a very versatile foundation for any substantial meal. It is also very convenient when leaning towards healthier options.

 

These dishes work well at any time of the day whether you’d prefer a generous lunch or a light dinner. The trout recipe also works well as a dinner starter.

KEDGEREE

(Serves 2–4)

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2 kipper fillets

1 red onion, finely diced

Olive oil

200g brown rice

2 tsp curry powder

2 eggs

Handful of baby spinach

Sea salt

Pepper

Method:

Before you begin, open a windows and turn on the extraction fan – cooking kippers can create quite a smell in the kitchen.

Place the kippers on a tinfoil–covered tray and put under the grill for five minutes until they are gently falling away from the skin. Add the olive oil to a pan and set on a medium heat to cook off the red onion, then add salt, brown rice and curry powder. Cover the ingredients in boiling water and top up as needed ensuring that the pan does not dry but the rice is thoroughly cooked through.

While the rice is cooking, boil off the two eggs for eight minutes. Once boiled, remove from the water, remove the eggshells and slice into quarters. When the rice is fully cooked, add the baby spinach and let it wilt. Remove from the heat and drain any remaining water, add the meat from the kippers and mix. Serve with the boiled eggs on top and season with salt and pepper to taste.

TROUT, BABY GEM AND PEAS

(Serves 4)

50g butter

4 scallions / spring onions

2 baby gem lettuces, halved

400g peas, fresh or frozen

50ml vegetable stock

4 trout fillets

Mixture of herbs – mint, tarragon chopped

1 tbsp olive oil

Lemon, quartered to serve

Method:

Set a frying pan on a medium heat; add the butter and cook off the spring onions (halved or whole, trimmed at each end). Add the onions, halved baby gems with the flat side facing down, the peas and stock. Leave to cook on a gentle heat for about 10 minutes.

In a second pan, add olive oil and turn up the heat. Place the fillets skin side down and cook for six to eight minutes per side. (The skin should be crispy so this can be cooked for eight minutes and the underside for slightly less.)

Remove the baby gem, scallions and peas from the pan and set in a dish. Place the trout on top and scatter with the chopped herbs. Take a spoonful of the juice from the butter pan and spoon over with a drizzle of olive oil; serve with the lemon.

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