Kedgeree with poached eggs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Smoked haddock |
| Parsley sprig | ||
| Bayleaf | ||
| 2 | Lemons | |
| Peppercorns | ||
| 2 | ounces | Butter |
| 4 | ounces | Onions; chopped |
| 1 | pounds | Long grain rice |
| 2 | pints | Fish stock |
| 4 | Hard-boiled eggs | |
| Salt and pepper | ||
| Curry powder or grated nutmeg | ||
| Parsley; chopped | ||
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.