Kedgeree

1. 1

   Place the haddock in a single layer in a large, deep frying pan.

2. 2

   Add enough water to cover and heat over medium heat until just simmering.

3. 3

   Reduce the heat to low, and simmer for 7 minutes.

4. 4

   Using a slotted spoon, transfer the fish to a plate and cool.

5. 5

   Meanwhile, bring the rice, 2 cups water, saffron, and 1/2 tsp salt to a boil in a medium saucepan.

6. 6

   Reduce the heat to low and cover.

7. 7

   Simmer about 15 minutes, until the rice is tender.

8. 8

   Remove from heat and stir in the butter.

9. 9

   Remove the yolks from the hard-boiled eggs; chop finely, and set aside.

10. 10

    Chop the egg whites and stir into the rice with the flaked fish and 2 tbsp chopped parsley.

11. 11

    Spoon onto heated plates, sprinkled with the chopped egg yolk and parsley, and serve with the lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.