Haddock Kedgeree

by Kathleen Morrison

Prep time: 0:20

Servings: 4 servings

INGREDIENTS

1/2 cup long-grain rice
500 grams (1 lb.) smoked haddock
3 eggs, hard-boiled
90 grams (3 oz.) butter
Salt and pepper
1 tbsp. lemon juice
1/3 cup chopped parsley

INSTRUCTIONS

Cook rice in large quantity of salted boiling water until tender, approximately 12 to 15 minutes; drain. Cover fish with water. Bring to boil, reduce heat and simmer until tender, approximately 5 to 10 minutes. Drain and flake, removing any bones.

Shell and chop two of the eggs. Melt butter in saucepan; add fish and rice. Season with pepper. Taste before adding salt, as the fish may already contain enough. Stir in chopped eggs; heat thoroughly. Add lemon juice and half the parsley. Garnish with remaining egg (cut into slices) and with remaining parsley.

CHEF COMMENTS

One can (250 grams or 8 oz.) of salmon can be substituted for the haddock. Drain salmon; remove bones and add to rice with chopped eggs, etc.

Tagged: australian, haddock add tags

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