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Kipper Kedgeree

Ingredients
  Butter 2 Ounce (50 g)
  Onion 1 , peeled and chopped
  Frozen kipper fillets 14 Ounce, thawed and cut into small pieces (2 x 200 g/ 7 oz packets)
  Boiled long grain rice 11 Ounce (300 g)
  Freshly ground black pepper To Taste
  Single cream 75 Milliliter (5 tablespoons)
  Prepared mustard 15 Milliliter (1 tablespoon)
  Freshly chopped parsley 2 Tablespoon (for garnishing)
  Tomatoes 2 , quartered (for garnishing)
Directions

MAKING
1.In a pan, heat butter and saute onions until soft.
2.Stir in kippers and cook by shaking the pan until heated through.
3.Add rice and pepper and mix using a fork for 3-4 minutes.
4.Combine cream and mustard and blend.
5.Add the mixture to kippers in the pan and heat for some time by stirring.
6.Freeze for later use.

SERVING
7.Serve warm garnished with parsley.
8.If frozen, thaw at room temperature for 4 hours and reheat befor serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Saute
Ingredient: 
Fish
Interest: 
Gourmet
Cook Time: 
20 Minutes

Rate It

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4.408825
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1966 Calories from Fat 1212

% Daily Value*

Total Fat 136 g209.6%

Saturated Fat 41 g204.8%

Trans Fat 0 g

Cholesterol 171.4 mg57.1%

Sodium 257.1 mg10.7%

Total Carbohydrates 100 g33.4%

Dietary Fiber 12.6 g50.6%

Sugars 12.8 g

Protein 92 g183.5%

Vitamin A 130% Vitamin C 137.2%

Calcium 19.6% Iron 18.7%

*Based on a 2000 Calorie diet

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Kipper Kedgeree Recipe