KEDGEREE

Preparation Method :

• Cook the rice in a saucepan of fast-boiling salted water until tender.
• Drain well and rinse under cold water. Drain again and spread out to dry - this prevents the kedgeree from becoming stodgy.
• Meanwhile, put the haddock in a large frying pan with just enough water to cover.
• Bring to simmering point, and then simmer for 10-15 minutes, until tender.
• Drain, skin and flake the haddock, discarding any bones.
• Chop one egg and slice the other into rings. Melt the butter in a saucepan, add the cooked rice, fish and chopped egg.
• Season to taste and stir over a moderate heat for about 5 minutes, until hot.
• Pile on to a warmed serving dish and garnish with chopped parsley and the sliced egg.
• Serve it.