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Kedgeree      HT  MC  English  25mins



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



   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




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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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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Fish/Seafood  Main Course Recipes

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