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.