KEDGEREE

Ingredients

• 580g (1.25 lb) smoked haddock
• 150ml (1/4pt) milk
• 25g (loz) butter
• 1 onion, chopped
• 450g (lIb) cooked wild and white rice
• 4 medium eggs, hardboiled
• 3 tbsp coarsely chopped parsley
• 4 tbsp double cream
• Salt and freshly ground black pepper

Process

• Preheat the oven 180'C (350’F, gas 4).
• Pop the haddock into a frying pan and cover with the milk.
• Bring slowly to the boil and cook for 10 minutes until the fish flakes easily.
• Remove the haddock from the milk.
• Discard the milk and leave the haddock until cool enough to handle.
• Meanwhile, melt the butter in a small pan and cook the onion until softened, but not coloured.
• Remove the pan from the heat.
• Remove the skin and any bones from the haddock and break into large flakes.
• Layer the haddock, onion, rice and egg, seasoning with pepper between layers.
• Drizzle the cream over the dish and stir gently to mix the ingredients together.
• Cover the dish with buttered foil and reheat the kedgeree in the oven for about 20 minutes or until piping hot.