Smoked Haddock Kedgeree Recipe
Ingredients
| Patna or long-grain rice - 225 g/1/2lb | ||
| Salt | 1 To taste | |
| Butter | 15 Gram | |
| Small onion | 1 | |
| Smoked haddock fillets - 450 g/1 lb , poached, skinned and flaked | ||
| Cayenne pepper | 1 To taste | |
| Single cream - 2 x 15 ml spoons/2 tablespoons | ||
| Lemon wedges - for garnishing | ||
| Parsley sprigs - for garnishing | ||
Directions
GETTING READY
1.Preheat the oven to 400 degrees.
2.Prepare the rice in salted boiling water until soft.
3.Place the rice under cold running water and drain.
MAKING
4.In a pan, heat butter, put onion to it and fry until soft.
5.Turn off the flame and add rice, fish, salt and cayenne pepper as per taste.
6.Mix well using a fork.
7.Freeze the rice in buttered foil container or cook for 45 minutes.
SERVING
8.Serve with garnish of lemon and parsley.
9.If using frozen, thaw and cook for 45 minutes before serving.
1.Preheat the oven to 400 degrees.
2.Prepare the rice in salted boiling water until soft.
3.Place the rice under cold running water and drain.
MAKING
4.In a pan, heat butter, put onion to it and fry until soft.
5.Turn off the flame and add rice, fish, salt and cayenne pepper as per taste.
6.Mix well using a fork.
7.Freeze the rice in buttered foil container or cook for 45 minutes.
SERVING
8.Serve with garnish of lemon and parsley.
9.If using frozen, thaw and cook for 45 minutes before serving.
Chef
