Recipe - Pats Kipper Capers

2 Egg yolks; plus 2 eggs
1 One half tablespoon Lemon juice
85 g Melted butter
2 tablespoon Chopped mixed fresh herbs
parsley; coriander and
thyme
4 Kippers; skin removed
175 g Mascarpone
1 pn Paprika
3 tablespoon Olive oil
1 Leek; washed, well
; drained, chopped
2 Chopped cloves garlic
1 Head broccoli; cut into
small
; florets
250 ml White wine
1 Chicken stock cube
100 g American long grain rice
1 lg Pinch of turmeric
Salt and pepper

Preheat oven to 240c/475f/Gas 9.

1 For the Hollandaise Sauce: Place 2 eggs yolks in a heatproof bowl and sit
over a pan of simmering water. Add 1 tbsp lemon juice, whisk together, and
gradually whisk in the melted butter to make a thick sauce.

2 Stir in 1 tbsp chopped mixed herbs and season. Blitz one kipper and 1/2
tbsp lemon juice in a food processor until smooth, add 125g/4 1/2oz
mascarpone and a pinch of paprika and mix together.

3 Season with pepper, spoon the mixture into a buttered ramekin dish and
bake in the oven for 56 minutes. Serve on a plate and spoon over a third
of the sauce.

4 Heat 2 tbsp olive oil in a frying pan. Add most of the chopped leek and 1
chopped clove garlic, cook for a minutes and add the broccoli florets. Pour
over enough boiling water to cover and cook for 45 minutes, or until just
tender.

5 Chop the remaining kippers, stir into the mixture with 125ml/4fl ounce white
wine and stock cube and cook for a further 45 minutes.

6 Mix the remaining hollandaise sauce and mascarpone together with 1 tbsp
chopped mixed herbs, stir into the soup and season. Serve in bowls.

7 For the Kedgeree: Heat 1 tbsp olive oil in a pan. Add the remaining leek
and cook for 12 minutes.

8 Add the rice, 1 chopped clove garlic and a large pinch of turmeric and
cook for 23 minutes. Pour in 125ml/4fl ounce white wine and 300ml/ One half pint
boiling water and cook for 1012 minutes, or until the rice is cooked.

9 Boil two eggs in a pan of boiling water until cooked to taste. When
cooked, peel the eggs and cut in half. Pile the kedgeree onto a plate and
arrange the boiled eggs on top.

Converted by MC_Buster.

NOTES : Chef Kevin Woodford

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.