Smoked Haddock Kedgeree
|Patna rice/Long grain rice||1⁄2 Pound (225 gram)|
|Butter||3 Ounce (15 gram)|
|Onion||1 Small, peeled and finely chopped|
|Smoked haddock fillets||1 Pound, poached, skinned and flaked (450 gram)|
|Cayenne pepper||To Taste|
|Single cream||30 Milliliter (2 tablespoons)|
|Lemon wedges||4 (for garnish)|
|Parsley sprigs||4 (for garnish)|
1.Preheat the oven to 400 degrees.
2.Prepare the rice in salted boiling water until soft.
3.Place the rice under cold running water and drain.
4.In a pan, heat butter, put onion to it and fry until soft.
5.Turn off the flame and add rice, fish, salt and cayenne pepper as per taste.
6.Mix well using a fork.
7.Freeze the rice in buttered foil container or cook for 45 minutes.
8.Serve with garnish of lemon and parsley.
9.If using frozen, thaw and cook for 45 minutes before serving.
Serving size: Complete recipe
Calories 1919 Calories from Fat 677
% Daily Value*
Total Fat 77 g118.7%
Saturated Fat 47.8 g239%
Trans Fat 0 g
Cholesterol 202.7 mg67.6%
Sodium 431.5 mg18%
Total Carbohydrates 198 g65.9%
Dietary Fiber 6.8 g27.1%
Sugars 5.7 g
Protein 108 g216.2%
Vitamin A 62.9% Vitamin C 62.7%
Calcium 16.6% Iron 14.8%
*Based on a 2000 Calorie diet