Classic Smoked Haddock Kedgeree Recipe
Ingredients
| 125 g/4 oz butter | ||
| 275 g/10 oz cooked smoked haddock, skinned, boned and flaked | ||
| 275 g/10 oz long-grain rice, cooked | ||
| Eggs | 2 , finely chopped | |
| Black pepper salt | 1 To taste | |
| Cayenne pepper | 1/4 Teaspoon | |
| Single cream | 2 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Melt 75 g/3 oz of the butter in a frying pan.
Add the fish, rice, eggs, salt and pepper to taste and the cayenne.
Stir in the cream.
Heat through gently without boiling, then pile onto a warmed serving dish.
Cut the remaining butter into small pieces and dot over the top.
Sprinkle with parsley and serve immediately, accompanied by crisp, buttered toast.
Add the fish, rice, eggs, salt and pepper to taste and the cayenne.
Stir in the cream.
Heat through gently without boiling, then pile onto a warmed serving dish.
Cut the remaining butter into small pieces and dot over the top.
Sprinkle with parsley and serve immediately, accompanied by crisp, buttered toast.
Chef
