Kedgeree with poached eggs

Yield: 1 servings

Measure Ingredient
2 pounds Smoked haddock
\N \N Parsley sprig
\N \N Bayleaf
2 \N Lemons
\N \N Peppercorns
2 ounces Butter
4 ounces Onions; chopped
1 pounds Long grain rice
2 pints Fish stock
4 \N Hard-boiled eggs
\N \N Salt and pepper
\N \N Curry powder or grated nutmeg
\N \N Parsley; chopped

Put the haddock with the parsley, bay leaf, 1 lemon cut into slices and a few peppercorns into a pan. Cover with water, bring to the boil, and simmer until tender.

Drain the haddock, remove skin and bone and flake the flesh. Melt the butter in a deep pan and fry the onions gently for 5 minutes. Add the rice and fish stock, bring to the boil and simmer for 20 minutes.

Stir the flaked fish into the rice with 3 sliced eggs, salt, pepper, curry powder or nutmeg to taste. Add the juice of 1 lemon. Pile into a hot dish and garnish with parsley and the remaining hard-boiled chopped eggs. Serve with Parten Bree sauce.

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