| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Smoked haddock |
| Parsley sprig | ||
| Bayleaf | ||
| 2 | Lemons | |
| Peppercorns | ||
| 2 | oz | Butter |
| 4 | oz | Onions, chopped |
| 1 | lb | Long grain rice |
| 2 | pt | Fish stock |
| 4 | Hard-boiled eggs | |
| Salt and pepper | ||
| Curry powder or grated | ||
| nutmeg | ||
| Parsley, chopped |
INSTRUCTIONS
Put the haddock with the parsley, bay leaf, 1 lemon cut into slices and a few peppercorns into a pan. Cover with water, bring to the boil, and simmer until tender. Drain the haddock, remove skin and bone and flake the flesh. Melt the butter in a deep pan and fry the onions gently for 5 minutes. Add the rice and fish stock, bring to the boil and simmer for 20 minutes. Stir the flaked fish into the rice with 3 sliced eggs, salt, pepper, curry powder or nutmeg to taste. Add the juice of 1 lemon. Pile into a hot dish and garnish with parsley and the remaining hard-boiled chopped eggs. Serve with Parten Bree sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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