Kedgeree with fish, green beans and spinach

Ingredients

• 500 g smoked trout
• 250 ml water
• 100 g long-grain rice
• 200 ml water
• 3 eggs
• 1000 ml water
• 1 tablespoon butter
• 1 cinnamon stick
• 2 bay leaves
• 1/4 leek or 1 medium onion (150 g)
• 2 garlic cloves
• 1 teaspoon fennel seeds
• 1/4 teaspoon turmeric
• 1/4 teaspoon chili flakes
• 60 ml fish stock or water
• 100 g green beans
• 20-25 ml cooking cream
• 200 g fresh spinach
• 1 teaspoon salt
• zest of 1 lemon

Preparation

1. Put the smoked trout in a saucepan with 250 ml water and boil for 4 minutes. Lift it onto a plate, discard the water and break the fish into pieces. 2. Boil 100 g rice in 200 ml water for 8 minutes, until tender. Leave it to cool for 10 minutes. 3. Boil the eggs in 1000 ml water for 4 minutes, then remove them from the pan. Heat the butter in a frying pan over medium heat and cook the cinnamon stick, bay leaves, chopped leek or chopped onion, chopped garlic and fennel seeds for 3 minutes, until lightly browned. 4. Turn the heat down low, add the turmeric and chili flakes and stir for 20 seconds. Turn the heat up, pour in 60 ml fish stock or water and add the green beans. Cook for 4-5 minutes, until the beans are tender and the liquid has evaporated. 5. Stir in 20-25 ml cooking cream and cook for 1 minute. Add the spinach and 1 teaspoon salt, then take the pan off the heat. 6. Add the trout, zest of the lemon and cooled rice to the pan. Mix well and serve with the soft-boiled eggs.