Kedgeree Recipe
Kedgeree Recipe with Smoked Haddock, Rice, Onion, Boiled Eggs, Butter, Cream and Parsley
INGREDIENTS
6 oz (170g) Rice
1 Small Onion, finely chopped
2-3 oz (50g-75g) Butter
6 oz (170g) Smoked Haddock (or Cod or Salmon)
1-2 Hard Boiled Eggs
Salt & Pepper
1-2 tablespoons Cream
1 tablespoon Chopped Parsley
METHOD
Boil the rice in the usual way and thoroughly drain. Meanwhile, poach the fish in milk and allow to cool slightly. Flake the fish removing any bones and finely chop the boiled eggs (which could be boiled in the same pan as the rice).
Finely chop the onion and saute in a large frying pan with the butter. They need to soften, but not brown. Add the rice, fish and eggs to the onions, mix well and heat thoroughly. Season, and at the last moment add the cream. Turn into a ht dish and sprinkle with the parsley.
Based on the Kedgeree recipe in:
The Constance Spry Cookery Book
by Constance Spry & Rosemary Hulme (1956).