V doesn't particularly like fish.
I like fish.
Fish is good for one's health.
You see the problem.
Growing up in the midwestern US, fish was not a big part of our diet. Unless one actually went out and caught it, one didn't eat it. If one did catch it, the choices were sunfish, crappies, pike and the occasional walleye or trout.
Fish and seafood of all sorts are a major part of the European diet.
I say European, rather than just Mediterranean, because fish makes up a huge part of the Scandinavian and northern European diet as well.
We eat fish once per week (and V would prefer less). My friends in Andorra ate something other than fish once per week.
Even in landlocked Andorra, the fish counter was impressive. The trucks came from the coast every day but Monday. On Monday, the fish counter closed. Fish must be fresh. Waiting my turn I would see people buying six or eight different kinds of fish, and enough, to me, to feed an army.
Fish were always cleaned on the spot, after being selected and weighed. The guts would be scraped into a bin, the heads, bones and tail, put into a separate bag for the customer - para la sopa (for the soup).
I used to give my fish heads away....
Once V discovered that he could smoke salmon on the Weber, or even the gas grill, he became less reluctant.
Kedgeree was, traditionally, made with smoked haddock and served as a part of a large breakfast. We smoked the salmon, using a kettle grill, for about 20 minutes. You could use purchased smoked salmon, if you prefer, but it should be hot-smoked, American-style rather than the wet-smoked, Scotch or Irish style. Gravlax would not work.
Smoked Salmon Kedgeree
1/2 cup Basmati rice 90gr, 3.2oz1 cup chicken stock 225gr, 8oz
smoked salmon see below 230gr, 8oz
2 eggs, hard boiled 130gr, 4.6oz
1 onion 110gr, 3.9oz
4 tsp butter 19gr, .67oz
2 tsp olive oil 9gr, .32oz
2 tbs Greek or plain yogurt 31gr, 1.1oz
2 tbs snipped fresh parsley
1 tbs lemon juice 15gr, .53oz
Melt 2 tsp butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock, cover and cook for length of time on package.
Hard boil eggs.
Thinly slice onion. Heat remaining 2 tsp of butter and oil in large nonstick skillet. Add onions and sauté until tender and transparent.
To assemble: Peel eggs and cut into eighths. Cut salmon into large pieces. When onions are ready add rice to skillet along with yogurt, lemon and parsley. Mix well. Add salmon and eggs to rice and, mixing gently, heat through. Serve warm or at room temperature.
Smoked Salmon
8oz (230gr) salmon fillet
1 tbs dill weed
1 tsp course salt
wood chips
Sprinkle salmon with dill weed, then salt.
If using charcoal: Put some charcoal in the barbecue, off to one side and light it. If you are using small, commercial wood chips, put them in water to soak. When the coals are glowing, add the fish - either in a basket or on a grill mat of some sort, to the other side - in other words, not over the coals. Throw some wood chips on the coals and cover. Check it halfway through and add more wood chips if it has stopped smoking. It's done when the fish flakes easily with a fork, 15 - 20 minutes.
To use a gas grill: Only light one side of the grill. Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill. Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so.
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Nutrition Information: Entire recipe / per serving - serves 2Calories: 1263 / 631.5
Total Carbohydrates: 85 / 42.5
Dietary Fiber: 3 / 1.5
Total Fat: 70 / 3.5
Saturated Fat: 23 / 11.5
Cholesterol: 728 / 364
Protein: 74 / 37
Calcium: 172 / 86
Sodium: 808 / 404
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
