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Classic Smoked Haddock Kedgeree

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Ingredients
  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
  Salt To Taste
  Cayenne pepper 1⁄4 Teaspoon
  Single cream 2 Tablespoon
  Parsley 1 Tablespoon, chopped
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Breakfast
Ingredient: 
Fish

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4.282145
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

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

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Classic Smoked Haddock Kedgeree Recipe