Kedgereeby Paula Wilson |
| Preperation time: 20 mins Cooking time: 25 mins Serves: 4 |
| Recipe Ingredients |
| 450g smoked haddock; 300ml milk; 175g long grain rice; pinch of nutmeg; pinch of cayenne pepper; 50g butter; 1 onion, peeled and finely chopped; 2 hard boiled eggs; chopped fresh parsley to garnish; lemon wedges to serve. |
| Recipe Method |
| Place the fish in a pan and add the milk, add
enough water to cover the fish and bring to a simmer. Gently poach
for 8 minutes until just cooked. Remove the skin and bones and
flake the flesh with a fork. Set aside. Cook the rice according to the pack instructions. Season with salt and pepper and sprinkle over the nutmeg and cayenne pepper. Meanwhile, heat 15g of butter in a pan and cook the onion for 5 minutes until soft. Set aside. Roughly chop up one of the boiled eggs, and cut the other into wedges. Mix in the remaining butter to the rice and add the flake haddock, onion, and chopped egg. Gently toss through. Serve with the parsley sprinkled over, along with the egg wedges. Place the lemon wedges on the side. (could use leftover cooked salmon instead) |
| More recipes: |
| Creamy
smoked haddock and prawn soup Chargrilled seafood with garlic butter Rhubarb and ginger crumble Langoustines with garlic butter Whisky steaks |
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