Kedgeree      HT  MC  English  25mins

Serves  4      Hot   Fish   Main Course  Gluten Wheat free  England  British  Europe

Ingredients:

   175g/6oz Long Grain Rice

   Salt and Black Pepper

   450g/1lb Smoked Haddock Fillets

   3 Eggs, hard boiled

   50g/2oz Butter

   Freshly chopped Parsley to garnish

Instructions

1. Bring a medium sized saucepan of water to the boil, add the rice and cook for 15-20 minutes until tender.

2.Meanwhile, place the haddock in a large frying pan with enough water  to just cover. Bring to simmering point, then simmer for 10-15 minutes until tender. Drain well, remove the skin and any bones, and flake into a bowl.

4. Drain the rice into a colander and rinse well under cold running water. Spread over a clean surface or large plate to dry out a little.

5. Chop one egg and slice the other two.

6. Melt the butter in a large saucepan, add the rice, fish and chopped egg, season with black pepper and mix well.

7. Cook over a medium heat, stirring constantly, until heated through.

8. To serve - transfer to a serving platter and garnish with the sliced eggs and parsley. Serve hot.

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

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