BBQ
RECIPES
HADDOCK
KEDGEREE RECIPE
½
cup long-grain rice
500
g (1 lb.) Smoked Haddock (Salmon
can be substituted for the Haddock see note below)
3
hard-boiled eggs
90
g (3 oz.) butter
Salt,
pepper
1
tablespoon lemon juice
13
cup chopped parsley
Cook
rice in large quantity of boiling salted water for 12 to 15 minutes until
tender, then drain.
Cover
the fish with water, bring to boil then reduce heat to simmer until tender,
(approximately 5 to 10 minutes). Then drain and flake and remove any bones.
Shell
and chop two of the eggs.
Melt
butter in a saucepan and add the fish and rice.
Season
with pepper and add salt, if necessary (taste the fish it may already contain
enough salt).
Stir
in the chopped eggs and heat thoroughly.
Add
lemon juice and half the parsley; garnish with remaining egg cut into slices
and, with remaining parsley
Serves
4 as an entree, or 2 to 3 as a main course.
Note:
250 g (8 oz.) can of salmon can be substituted for the haddock.
Drain
the salmon, remove the bones and add to rice with chopped eggs etc.
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