Smoked haddock kedgeree

For 4-6 people you need

1 medium sized smoked haddock
water
3 oz. rice* – long, medium grain – but not round grain rice
seasoning
bay leaf
slice lemon
2 oz. butter
1 small onion

To garnish

1 or 2 hard-boiled eggs
parsley
paprika pepper

  1. Cut the haddock into neat pieces ant put into a pan with cold water, bring to the boil only, then remove the pan from the heat this method of poaching the fish prevents overcooking.
  2. Put the rice into the second pan with 1/4 pint water only, add seasoning, the bay leaf and lemon.
  3. Bring the water to the boil, stir briskly, cover the pan tightly, then lower the heat and cook slowly for approximately 15 minutes by this time the water will have been absorbed and the rice tender.
  4. Heat the butter and fry the finely chopped onion until tender, then add the fish and the rice and heat together.
  5. Pile on to a hot dish and top with halved eggs, sprigs of parsley and paprika pepper.

Laisser un commentaire

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *