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Kedgeree Recipe
1 lb smoked haddock fillets
3 eggs hard boiled and shelled
12 oz cooked long-grain rice (about 5 oz raw)
2 oz butter, melted
2 tbls chopped parsley
3 fl oz fresh single cream or milk
parsley to garnish
Place fish in large frying pan and cover with water.
Bring to the boil and simmer for 10-12 minutes until fish is
tender.
Drain fish, remove and discard skin and bones. Flake the flesh.
Chop 2 eggs. Slice third and reserve for garnish.
Mix together fish, rice, chopped eggs, butter, parsley and cream
in a large saucepan.
Cook, stirring, until heated through.
Serve garnished with parsley and slices of egg.
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