cockle and clam kedegree

Cockle and clam kedgeree

serves 4 as a main

The first time I tasted kedgeree was at Billingsgate fish market in London. Peter Kromberg, the head chef where I was working, regularly took the young chefs to the market and we ended our visit with a breakfast of kedgeree. I’ve loved it ever since. My version has some smoked fish, like the traditional one, but I like to include cockles and clams as well.

ingredients:

200g smoked haddock fillet
200g live cockles, cleaned
200g live clams, cleaned
700ml roast fish stock
light rapeseed oil for cooking
50g unsalted butter
2 shallots, peeled and finely chopped
1 leek (white part only), washed and finely sliced
1 celery stick, finely sliced
1 garlic clove, peeled and chopped
300g long-grain or basmati rice, washed and drained pinch of saffron strands
½ tsp mild curry powder
3 medium eggs
2 tsp chopped coriander leaves, plus a few leaves to finish
lemon wedges to serve

method:

Preheat your oven to 200°C/Fan 185°C/Gas 6. Heat a large frying pan and add a drizzle of olive oil. When hot, add the red onions and cook for 3–4 minutes until they start to soften. Scatter the onions in a roasting tray big enough to hold the fish (or use 2 or 4 smaller trays).

Wipe out the frying pan and heat again. When hot, add another drizzle of oil. Toss in the mushrooms and cook for 3 minutes, then add the garlic and continue to cook for another 2 minutes. Season with salt and pepper and add to the onions in the tray(s).

Wipe out the frying pan again. Season the fish all over with salt and pepper. Heat the pan and add a drizzle of olive oil. When hot, add the Dover soles and fry for 2 minutes. Turn the fish over and cook for a further 2 minutes.

Mix the sherry vinegar and wine together and add to the pan to de-glaze. Remove from the heat and add the seaweed and any remaining olive oil.

Transfer the fish to the tray(s), spooning some of the mushrooms and onions on top of them, then pour over the juices from the frying pan. Bake for 8–10 minutes until cooked.

Sprinkle the chopped parsley over the cooked fish, then carefully transfer to warmed plates. Spoon the mushrooms, onions and juices over the fish. I like to serve this simply with boiled new potatoes and seasonal green vegetables.

 

Nathan Outlaw’s British Seafood by Nathan Outlaw (Quadrille, £25) Photography © David Loftus

NATHAN OUTLAW

“For me, great seafood dishes are defined by their simplicity and respect for the seafood.”