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Südafrikanische Küche leicht gemacht - dieses Cape Kedgeree schmeckt garantiert der ganzen Familie
Wer in den sonningen Kap-Staat reist, kommt an Fleisch und Fisch nicht vorbei. Steak, Springbock, Strauß, Kudu. Auch kulinarische Abenteurer wie Krokodil finden sich auf der Speisekarte.
Sonntags ist Volkssport Grillen angesagt: Wirf das Fleisch auf den berühmten Braai und los gehts mit der Grillage.
Und wer auf seiner Reise nach Kapstadt oder Südafrika kein Fleisch mehr sehen kann, der kann seinen Omega-3 Fettsäure Haushalt im Körper wieder auffüllen: Es gibt ja noch den Fisch. Dann ist es allerhöchste Zeit für ein schönes südafrikanisches Fischrezept und zwar für das Kurz gesagt, an Cape Kedgeree. Oder einfach: Schellfisch mit Reis.
Zutaten für das südafrikanische Rezept Cape Kedgeree:
60 g Butter
1 kg Weißfisch gekocht, zerbröckelt
500 Gramm gekochter Reis
4 hartgekochte Eier, Eigelb und Eiweiß getrennt
2 Teelöffel Salz
½ Teelöffel Pfeffer
125 ml Milch
Zubereitung:
Kochen Sie den Fisch und den Reis vorsichtig in einer Pfanne mit Butter bei mittlerer Hitze. Geben Sie das Eiweiss in die Pfanne und würzen mit Salz und Pfeffer. Gießen Sie die Milch langsam dazu, bis sie kocht. Kochen Sie den Fisch weich.
Garnieren Cape Kedgeree mit zerkleinertem Eigelb, und voila, ein köstliches Rezept aus Südafrika steht auf dem Tisch.
Wortherkunft Kedgeree: Indien
Aussprache: Keip Kedgirie (Kap Schellfisch)
Geniet jou ete!
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