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1
*Note: Salmon, sea trout or river trout may be used (farmed trout is unsuitable - its texture is too soft).
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2
Peel and seed the cucumber and cut the flesh into pieces no larger than matchsticks.
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3
Sprinkle with 1/2 teaspoon each salt and caster sugar and 1 teaspoon tarragon vinegar.
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4
Toss lightly and set aside for at least 40 minutes, or all day if you prefer, to draw out some of the cucumber juices.
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5
Drain well and pat dry.
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6
Cook the rice in double its volume of boiling salted water or, better still, in fish stock.
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7
It will take about 35 minutes to become tender.
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8
Towards the end of this time cook the vegetables.
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9
Boil the peas in a little lightly sugared water.
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10
Melt the butter in a flameproof casserole, add the sticks of cucumber and cook over medium-low heat for 2 minutes, just stirring occasionally.
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11
Break the skinned and boned fish into big flaky chunks.
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12
Lay the fish on top of the cucumber - don't stir it in.
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13
Cover the casserole and reduce heat as low as possible.
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14
Leave to cook, just shaking the casserole occasionally, until the cucumber is tender and the fish is well heated through - 4 minutes or so.
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15
Meanwhile put the watercress into a food-processor and reduce it to green flecks.
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16
To assemble the kedgeree, add the prepared watercress, peas and cooked rice to the buttery fish and cucumber mixture.
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17
Immediately draw the casserole away from the heat and season it generously with sea salt and freshly ground black pepper.
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18
Toss the ingredients gently but thoroughly to mix them well and serve straight away with a large fresh green salad, or with a tomato salad if you prefer
