We’ve been bringing you breakfast recipes from Island Menu for the past two weeks (Blueberry Cinnamon Buns and Nectarine Blackberry French Toast) as part of our Guest Recipe series, and this week we’ve got another. In addition to a delicious-looking kedgeree, this one also involves an adventure and a peek into deep-sea fishing. We hope you enjoy it! And thank you, Sam & Catherine, for sharing it with us!
Smoked Tuna Quinoa Kedgeree
A couple of weeks ago, my mate and I decided to head out and chase some tuna, with the lure of maybe catching a marlin. Fishing was slow to begin with, and windy! But shortly before lunch we found a patch and landed half a dozen small albacore. We kept trolling and eventually the rod screamed off and we knew we had something bigger. It was no marlin, but a 25kg albacore—the biggest I had ever seen! (They are normally between 3-6kg.) As it came to the boat, a seal came out of nowhere and grabbed hold of him. There was no way we were going to loose this fish. We dropped the rod and gaff and just reefed him in, cutting the buggery out of our hands. We thought we weren’t going to top that so headed in.
After eating my own body weight in fresh tuna nuggets with sweet chili and sour cream (so good, but not good for you) I decided to make something a bit different. I had been thinking about a quinoa kedgeree for a while now, so it seemed like a perfect time to make this traditional British/Indian breakfast dish, which is normally done with rice and a bit differently. — Sam & Catherine
Kedgeree
2 c quinoa
6 eggs, soft boiled and peeled
6 spring onions, chopped
1/2 c chopped parsley
300g {about 10.5 oz} smoked fish, flaked (I used tuna but you could use anything)
2.5 tsp curry powder
Pepper and salt to season
Juice of 1 lemon
Sauce
1 c cream
5 parsley stalks
2 bay leaves
5 black pepper corns
2 strips of lemon zest
For the sauce, combine all the sauce ingredients in a pot and reduce by half. Keep warm.
Boil the quinoa in salted water until it’s tender {12-15 minutes}, then drain and set aside.
In some oil, sauté the spring onions (reserving a small handful for garnish) and the curry powder. To the sautéed onions, add the quinoa, flake fish, soft-boiled eggs and parley. Finish with lemon juice, some more chopped parsley, fresh spring onion and salt and pepper to taste. Serve with the sauce.
{ 2 comments… read them below or add one }
That sir, is mega.
These photos, first off, are absolutely brilliantly shot. Just absolutely breathtaking.
That dish, secondly, is making me hungry right now and is on my list of things to make ASAP.
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