Smoked Haddock Kedgeree from The Times Cookery Book by Katie Stewart
Cooking the rice in the fish poaching liquor gives this kedgeree an excellent flavour. Rinse and cut the haddock into large pieces. Place in a saucepan and add 1½ pints (scant 1 litre) of water to...
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Stove
Ingredients
- 2 oz (50 g) butter
- 8 oz (225 g) long grain rice
- 1 small onion
- 1 pint (6 dl) boiling fish liquor
- few sprigs of parsley
- 1 small bay leaf
- 1 lemon
- few peppercorns
- 1½–2 lb (700 g–1 kg) smoked haddock on the bone
- freshly milled pepper
- 2–3 eggs
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