| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Eggs |
|
Antony’s, Scotland |
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.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”