Smoked Haddock With Rice Recipe
Ingredients
| 4 hard-cooked eggs | ||
| Water | 2 Cup (16 tbs) | |
| 1 cup uncooked regular rice | ||
| Salt | 1 Teaspoon | |
| 1 pound smoked haddock or cod | ||
| Onion | 1 Large, chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Snipped parsley | ||
Directions
Separate egg yolks from whites.
Press yolks through sieve; chop whites.
Heat water, rice and 1 teaspoon salt to boiling, stirring once or twice; reduce heat.
Cover and simmer 1/2 minutes.
Remove from heat.
Fluff rice lightly with fork; cover and let steam for 5 to 10 minutes.
Cover fish with cold water.
Heat to boiling; reduce heat.
Cover and simmer for 10 minutes; drain.
Break fish into large flakes with fork, removing any bones and skin.
Keep warm.
Cook and stir onion in margarine in 10-inch skillet until tender.
Stir in chopped egg white, rice, 1/4 teaspoon salt and the red pepper.
Stir in flaked fish carefully.
Press yolks through sieve; chop whites.
Heat water, rice and 1 teaspoon salt to boiling, stirring once or twice; reduce heat.
Cover and simmer 1/2 minutes.
Remove from heat.
Fluff rice lightly with fork; cover and let steam for 5 to 10 minutes.
Cover fish with cold water.
Heat to boiling; reduce heat.
Cover and simmer for 10 minutes; drain.
Break fish into large flakes with fork, removing any bones and skin.
Keep warm.
Cook and stir onion in margarine in 10-inch skillet until tender.
Stir in chopped egg white, rice, 1/4 teaspoon salt and the red pepper.
Stir in flaked fish carefully.
Chef
