The h2g2 Post Recipe
Created | Updated Jun 10, 2004
This week, for breakfast or supper... Kedgeree
Makes enough for 4 persons
- 1lb (450g) smoked haddock1
- 4oz (100g) long grain rice
- 3 eggs
- 4fl oz (120ml) milk
- 2oz (50g) butter, melted
- 4oz (100g) frozen peas
- Salt and freshly ground black pepper
- Extra Butter
- Parsley to garnish
Method
Put the eggs on to boil and cook until hard-boiled - about 6 minutes.
Melt the butter in a frying pan and add the fish, skin-side down. Cover with the milk, bring to the boil then turn down the heat and leave to simmer for 10 minutes, turning after about 5 minutes.
Put the rice on to cook according to the directions on the packet. A little saffron may be added for extra colour if required.
Cook the peas - the small, petit pois are the best. Add a teaspoon of sugar rather than salt.
Test that the fish is cooked - it should fall apart when tested with a knife. Lay skin-up on a plate and peel the skin off2.
Drain the rice, return to the cleaned pan and add the flaked fish and drained peas.
Run the boiled eggs under cold water for a few moments to facilitate peeling. Finely chop, reserving one yolk for garnish.
Add the chopped egg, season to taste and mix well. Put into a greased casserole dish, dot with butter and reheat when required for 15 minutes at Gas Mark 5 (375F - 190C).
Garnish with grated egg yolk and a little parsley.
Serve with brown bread or a fresh green salad
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