LOCATION: Recipes >> Fish >> Kedgeree 03
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Kedgeree 03
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Kedgeree
500g smoked cod
1-1 1/2 cups cooked rice (preferably long grain)
chives and parsley, chopped
2 eggs, hard-boiled
black pepper
Cook rice following the directions on the packet. Place the cod in
a saucepan of cold water so it's just covered, bring it to the boil
and let it simmer for about five minutes. When done, remove from
the water. Flake coarsely, removing any bones. Mix the fish with
the rice and the chopped whites of the eggs, reserving the yolks
for later. Add parsley, chives and some freshly ground black pepper.
Heat the kedgeree in a covered dish in the microwave (microwave
for about 3 minutes, stir, then microwave for another few minutes
or until hot). Alternatively, heat in a frying pan with a knob of
butter. Serve on individual plates. Top with egg yolk that's been
forced through a wire sieve, and garnish with parsley.
Note: these quantities can be adjusted to suit the number of people
- to make it go further, add more rice.
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