Smoked Trout Kedgeree with 63 Degree Egg Recipe - By Kai

Ingredients

• 1 Smoked Trout By Kai (deboned and flaked around 600g)
• 4 63-degree eggs
• 150g Raw basmati or long grain rice
• 40ml Oil
• 30g Ginger, peeled and cut into julienne
• 1 Onion, sliced
• 1 Garlic clove, grated
• 10g Curry powder
• 5g Mustard seeds
• 50ml Cream
• 100g Snow peas, shelled, reserve the peas, dehydrate the shells and pulse to a powder in a coffee grinder
• ½b Parsley, chopped
• ¼ Lemon, zest and juice
• Salt and pepper