Christmas kedgeree

Yield: 6 Servings

Measure Ingredient
4 tablespoons Butter
2 cups Cooked rice
2 cups Smoked yellowfish
¾ cup Heavy cream
1 teaspoon Curry powder
\N \N Salt to taste
4 \N Hard boiled eggs
3 tablespoons Chopped parsley

CHRISTMAS EVE PREPERATION (20 MINUTES) 1. Prepare hard boiled eggs.

Cook rice, fluff gently and refrigerate. 2. Prepare fish. You can use any fish or shell fish but I use thick slabs of smoked yellowfish, or thick slabs of smoked haddock. Thin fillets tend to break up into pieces too small. Place fish in pan, cover with water, and heat gently until just before boiling point.

Drain and refrigerate. Allowing fish to boil will turn it into mush

during final cooking. CHRISTMAS MORNING PREPERATION (15 MINUTES) 1. In a microwave dish or double boiler, melt butter and heat cream (reserving 3 T for moisture adjustment). Add cooked rice and mix well. 2. Gently break cold fish into bite size pieces and add to mixture.

Chop hard boiled eggs and add to mixture. 3. Adjust moisture before heating mixture. Microwave mixture should be moist but not damp. If using doubleboiler to heat mixture, add reserved

cream until mixture is slightly sloppy or it will dry out during heating. 4. Heat mixture in microwave on high, stirring every minute until hot.

Garnish with chopped parsley and serve.

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