| 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.
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