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Kedgeree

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Ingredients
  Smoked haddock 1 Pound (450 Grams)
  Eggs 2
  Butter/Margarine 2 Ounce (50 Grams)
  Cooked long grain rice 12 Ounce (350 Grams)
  Milk/Single cream 3 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Chopped parsley 2 Tablespoon (For Garnish)
  Egg 1 , sliced (For Garnish)
Directions

While this is an excellent way of using left over cooked smoked haddock or other fish, it is such a satisfying dish that it is worthwhile cooking the haddock specially.
The fillet is better than a whole fish in this particular case.
Poach the haddock in a little water for 10 minutes, drain and break the fish into large flakes.
Meanwhile, hard boil the eggs, shell, slice half an egg for garnish and chop the remaining whites and yolks separately.
Heat the butter or margarine in a large pan, add the fish and the cooked rice and just enough milk or cream to moisten.
Heat gently, stirring carefully, so the flakes of fish are not broken.
Add the chopped egg whites to the mixture and season to taste.
Spoon on to a heated dish and top with the egg yolks and parsley and garnish with the egg slices.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Poached
Ingredient: 
Seafood

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