Source: Carlton Food Network
Show Name: Antony's Scotland
Recipe Archive: http://uk-recipes.com/

37 recipes from this show now online.

*** This recipe has UK ingredients and UK measurements ***

Kedgeree With Poached Eggs

Serving Size : 1
Categories : Antony's Scotland


2 lbs smoked haddock
parsley sprig
bayleaf
2 lemons
peppercorns
2 oz butter
4 oz onions,chopped
1 lb long grain rice
2 quarts fish stock
4 hard-boiled eggs
salt and pepper
curry powder or grated nutmeg
parsley,chopped

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.

James Lanka


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