Smoked trout and coriander kedgeree
1 smoked trout (350g)
100g fresh coriander, washed
1 tsp sea salt flakes
½ tsp freshly ground black pepper
1 tbsp olive oil
1 tbsp curry powder
295g white basmati rice
4 eggs, soft-boiled
Remove skin from trout; reserve.
Flake the trout into a small bowl, checking for any fine bones.
Reserve fish head and skeleton.
Refrigerate until needed.
Pick the coriander leaves from stems.
Chop three-quarters of the leaves with the stems; reserve.
Place reserved fish head and skeleton and chopped coriander roots in a medium saucepan with 1.25 litres water, salt flakes and pepper; bring to the boil over medium heat.
Reduce heat to a simmer; cook for 5 mins.
Remove pan from heat; stand stock for 30 mins for flavours to develop.
Strain stock; discard solids.
Heat butter and oil in a 24cm shallow saucepan over high heat.
Add curry powder; cook, stirring, for a minute or until fragrant.
Add rice; cook, stirring, for 2 mins or until glossy and well coated.
Add 2½ cups strained stock (if you have less, top it up with water).
Bring to the boil.
Cover; reduce heat to low.
Cook for 15 mins or until rice is tender and liquid is absorbed.
Remove from heat; stand, covered, for 5 mins.
Stir to remove any bits of rice stuck to the bottom of the pan.
Cover to keep warm.
Preheat oven to 180°C.
Place reserved trout skin on an oven tray lined with baking paper.
Roast for 15 mins or until golden.
Cool on tray; it will become crisp on cooling.
Break into small pieces.
Stir flaked trout and chopped coriander into the rice; top with eggs, reserved coriander leaves and crisp trout skin.
To make soft boiled eggs, bring a small saucepan of water to the boil; carefully add eggs that are at room temperature, boil for 5 mins. Place immediately under cold running water, peel and halve eggs.