Classic Smoked Haddock Kedgeree
|Butter||4 Ounce (125 Gram)|
|Cooked smoked haddock||10 Ounce, skinned, boned and flaked (275 Gram)|
|Long grain rice||10 Ounce, cooked (275 Gram)|
|Eggs||2 , hard-boiled and finely chopped|
|Black pepper||To Taste|
|Cayenne pepper||1⁄4 Teaspoon|
|Single cream||2 Tablespoon|
|Parsley||1 Tablespoon, chopped|
Melt 75 g/3 oz of the butter in a frying pan.
Add the fish, rice, eggs, salt and pepper to taste and the cayenne.
Stir in the cream.
Heat through gently without boiling, then pile onto a warmed serving dish.
Cut the remaining butter into small pieces and dot over the top.
Sprinkle with parsley and serve immediately, accompanied by crisp, buttered toast.
Serving size: Complete recipe
Calories 2376 Calories from Fat 990
% Daily Value*
Total Fat 112 g173%
Saturated Fat 66 g329.8%
Trans Fat 0 g
Cholesterol 904.9 mg301.6%
Sodium 2727.5 mg113.6%
Total Carbohydrates 229 g76.4%
Dietary Fiber 1.1 g4.4%
Sugars 1.1 g
Protein 105 g210.7%
Vitamin A 110.2% Vitamin C 35.6%
Calcium 30.1% Iron 52.3%
*Based on a 2000 Calorie diet