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Kedgeree

Serves 4

8 ounces (about 1-1/2 cups) long-grain rice, cleaned and rinsed

A pinch of nutmeg

2 tablespoons unsalted butter

8 ounces smoked haddock fillet or any cooked fish.

2 hard-cooked eggs, peeled and chopped

salt and pepper

1/2 cup all-purpose cream

sprig or two of fresh parsley, minced

Cook the rice in the usual way. Cover the smoked haddock with water and gently poach, turning once, until the fish begins to flake. Remove from the poaching liquid and break apart with a fork. Heat the butter in a large skillet and add the fish, stirring gently for a few minutes. Mix in the rice and, when the mixture is hot, the hard-cooked eggs. Season with salt and pepper to taste. Remove from the heat and quickly stir in the cream, the nutmeg, the minced parsley, and the rest of the butter. Turn into a heated serving dish and serve at once.