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Salmon Kedgeree

Ingredients
  Shortcrust pastry 4 Ounce
  Cooked haddock/Cooked cod 1⁄4 Pound
  Shrimps/Prawns 4 Ounce
  Milk 1⁄2 Pint
  Plain flour 1 Ounce
  Butter 1 Ounce
  Grated cheese 3 Ounce
  Hardboiled eggs 2
Directions

GETTING READY
1) Flake the fish.
2) In fast-boiling salted water, cook rice for about 20 minutes until tender, and drain well.
3) Chop the egg yolks from hard-boiled eggs.

MAKING
3) Mix rice with flaked fish, melted butter, seasonings, parsley and chopped egg yolks.
4) For a supper dish, 4 oz chopped button mushrooms cooked in a little butter may be added.
5) In foil container covered with lid of heavy-duty foil, or in polythene bag, pack the kedgeree until used.

SERVING
6) To serve: heat the kedgeree and serve as main dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Mixing
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1488 Calories from Fat 833

% Daily Value*

Total Fat 93 g143.2%

Saturated Fat 45 g224.8%

Trans Fat 0 g

Cholesterol 850.5 mg283.5%

Sodium 2174 mg90.6%

Total Carbohydrates 69 g22.9%

Dietary Fiber 0.68 g2.7%

Sugars 18.5 g

Protein 94 g187.5%

Vitamin A 44% Vitamin C 3.8%

Calcium 136.3% Iron 34.4%

*Based on a 2000 Calorie diet

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Salmon Kedgeree Recipe