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Smoked Haddock with Rice
(Kedgeree - England)

This was originally an Indian dish that the English adopted. It can be served for brunch or supper.

Recipe Ingredients

Method

  1. Separate egg yolks from whites.
  2. Press yolks through sieve; chop whites.
  3. Heat water, rice and 1 teaspoon salt to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.
  4. Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
  5. Cover fish with cold water. Heat to boiling; reduce heat. Cover and simmer 10 minutes; drain.
  6. Break fish into large flakes with fork, removing any bones and skin. Keep warm.
  7. Cook and stir onion in butter in 10-inch skillet until tender.
  8. Stir in chopped egg white, rice, 1/4 teaspoon salt and the red pepper. stir in flaked fish gently.
  9. Serve on heated platter; sprinkle with egg yolk and parsley.

Yields 8 servings.


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