Kedgeree

Name: kedgeree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoons sunflower oil; 1 onion shredded; 300 g risotto rice; 300 g winter carrot in tiny blocks; 1 lemon cleaned up; 2 teaspoons massa herbs; 750 ml chicken bouillon from tablet; 200 g mackerel fillet; 3 little Eggs cooked and sliced; 1 dish fresh parsley flat (20 g), finely chopped

A nice English recipe. The main course contains the following ingredients: fish, sunflower oil, onion (chopped), risotto rice, winter carrot (in tiny blocks), lemon (scrubbed), bulk herbs, chicken broth (from tablet), mackerel fillet, eggs (cooked and sliced), fresh parsley (flat (20 g) and finely chopped).

Ingredients

Directions

Heat the sunflower oil in a large pan and fry the onion until light brown.
Stir in the rice and the cubes of carrot.
Make sure that all rice grains are covered with a layer of oil.
Grate the lemon zest above it.
Add the bulk herbs and pour the chicken broth in small shoots while you keep stirring.
(Add a dash when the previous one is completely absorbed.) After about 20 minutes the rice is done.
Remove the skin from the mackerel and cut it into slices.
Spoon the risotto on a large dish and garnish with the mackerel, the slices of boiled egg and the parsley..