Haddock Kedgeree

1. 1

   Cook rice in large quantity of salted boiling water until tender, approximately 12 to 15 minutes; drain.

2. 2

   Cover fish with water.

3. 3

   Bring to boil, reduce heat and simmer until tender, approximately 5 to 10 minutes.

4. 4

   Drain and flake, removing any bones.

5. 5

   Shell and chop two of the eggs.

6. 6

   Melt butter in saucepan; add fish and rice.

7. 7

   Season with pepper.

8. 8

   Taste before adding salt, as the fish may already contain enough.

9. 9

   Stir in chopped eggs; heat thoroughly.

10. 10

    Add lemon juice and half the parsley.

11. 11

    Garnish with remaining egg (cut into slices) and with remaining parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.