Traditional Kedgeree paired with Twisted Thistle IPA

Method

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.