Soup Kitchen Fundraiser Meal: Colorado Smoked Trout & Quail Egg Kedgeree with Couscous

For a small, Victorian, British-themed, children's tea party/brunch, Kedgeree is typically smoked fish and eggs, mixed into rice pilaf, warmed with a spicy nutmeg seasoning.

Here's a modified version, using Colorado smoked, steelhead trout, Moroccan tagine spices, wild ramps and couscous.

Recipe serves 10 primary school-aged children. To calculate it for 10 adults, multiply the recipe's ingredient amounts four times.

4 pounds Colorado Smoked Trout (steelhead, boneless, skinless), marinated for 24 hours in the fridge, in Louis Jadot's unoaked chardonnay, to remove excess sodium

24 cups organic, UHT, ultra-pasteurized, non-fat, evaporated, condensed, unsweetened, from cans, donated to local soup kitchen/shelters/food banks on a weekly basis

*Use the evaporated, condensed milk to poach the Colorado Smoked Trout (boneless, skinless) fillets. Boil it for 10 minutes, at a high boil. Drain the trout and then flake it with a fork. Check for any small bones that could still be in it.

48 qty quail eggs, from Pacific Ocean Market, in cans, pre-cooked, pre-peeled,

*Just drain the 48 qty of quail eggs, then place them into a bowl of hot, freshly boiled water to warm them up, then drain them a second time

5 cups melted, organic rice bran oil butter substitute

Juice of five organic, fresh, large, Meyer lemons

5 cups organic, wild ramps, soaked, washed, then, finely-minced into 1/4-inch pieces

8 TBL Moroccan Tagine seasoning blend, by Urban Accents: the art of spice, available at World Market

*Sautee the minced, wild ramps in the melted rice bran oil butter, Moroccan Tagine seasoning blend, and lemon juice for approximately 5 minutes, over medium heat. Stir it well with a whisk.*

25 cups freshly-cooked, organic couscous, instant (just replace the freshly-boiled water amount on the couscous cooking instructions with freshly boiled, organic, heritage, chicken broth, fat-free, reduced-sodium)

8 cups organic, fresh sorrel leaves, soaked, washed, then, finely-minced into 1/4-inch pieces (for the garnish, reserve/set aside 2 TBL per serving bowl, then add any leftover into the couscous, before putting it into the serving bowls)

8 cups organic, pasteurized, clotted cream
(for the garnish, two tablespoons per serving bowl, then put any leftover onto the side, in a sauce bowl)

Directions:

Mix everything together. Serve in little/mini-sourdough, French bread bowls, or in baked choux pastry bowls. Garnish each choux pastry bowl with a generous dollop of pasteurized, organic, clotted cream and fresh, minced sorrel leaves. Instead of flowers for the centerpiece, just have each of the children paint an old, small, terracotta plant pot with non-toxic, glow-in-the-dark paints.

Write their first, last name and phone number onto the pot for each of them. Then, put scented, non-toxic, soy ink markers and scented, non-toxic, soy crayons into the plant pots for color. Have every child exchange their pots to arrange playdates. They'll each take a filled, hand-painted plant pot home as a party favor, with the phone number of their playdate friend.

***Just in case any of the children don't prefer fish at all, prepare 10 mini-cornish game hen creamy-sauced, pot pies (the cornish game hen meat could be: boneless, skinless, and cubed into 1-inch squares) with a clotted cream and chives scone-top crust. Put it in the middle of the table.