Double Haddock Kedgeree

Posted by Asghar in Food at July 31, 2011

SERVES 4

PREPARATION TIME 15 minutes

COOKING TIME 20 minutes

4oz (115g) long grain and wild rice mixture

8oz (225g) fresh haddock

8oz (225g) smoked haddock

2 eggs, size 2, hard-boiled and shelled

5 level tablespoons Greek yoghurt

1 level tablespoon chopped fresh parsley

Freshly ground block pepper

Cook the rice and set it to one side
Meanwhile, put the fresh and the smoked haddock into separate pans, cover with water and bring to the boil. Cover and simmer for about 10 minutes, until the flesh flakes easily. Drain the haddock, remove the skin and bones and break the flesh into large flakes.
Cut the hard-boiled eggs in half. Take out and sieve the yolks, then set aside. Roughly shop up the egg whites.
Mix the rice, fish, egg whites, yoghurt and parsley in a large saucepan, and season, and season with pepper. Heat gently for 2-3 minutes, stirring until hot all through. Turn the kedgeree onto a warmed serving dish and scatter the egg yolk over the top.

Instead of adding parsley, you can add ½ level teaspoon of curry powder to the kedgeree just before heating it through.

Food Diet and Health