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|Smoked haddock fillets||2 Pound (1 Kilogram)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Butter||4 Ounce (125 Grams)|
|Easy cook italian rice||10 Ounce (300 Grams)|
|Eggs||4 , hardboiled|
|Chopped parsley||1 Tablespoon (To Garnish)|
Serving size: Complete recipe
Calories 2286 Calories from Fat 1065
% Daily Value*
Total Fat 120 g185.4%
Saturated Fat 66.7 g333.5%
Trans Fat 0 g
Cholesterol 1101.8 mg
Sodium 750.2 mg31.3%
Total Carbohydrates 88 g29.4%
Dietary Fiber 0.53 g2.1%
Sugars 8.1 g
Protein 215 g430.6%
Vitamin A 103.9% Vitamin C 33.3%
Calcium 29% Iron 25.8%
*Based on a 2000 Calorie diet
Bring to the boil, then poach for 10 minutes.
Remove the skin and any bones and flake the fish.
Cook the rice in plenty of boiling salted water for about 10 minutes, until just tender.
Chop two of the eggs.
Cut the other two in half, remove and sieve the yolks and chop the whites; set aside for garnish.
Melt the remaining butter in a pan and stir in the fish, rice and chopped eggs.
Heat gently for 5 minutes.
Transfer to a warmed serving dish and garnish with the sieved egg yolk, chopped egg white and chopped parsley.