Haddock kedgeree
Time: 30 mins
Makes: 2 portions
A rich and warming dish, great for all the family.
Ingredients
- 450g un-dyed smoked haddock
- 300ml full fat milk
- 200g long grain rice
- 3 eggs, hard boiled
- 40g butter
- Handful of fresh parsley, chopped
Method
-
Put the fish into a shallow pan and pour over the milk. If the milk doesn’t completely cover the fish, add a little cold water. Simmer and cook gently for 8-10 mins.
-
Bring a pan of water to the boil, add the rice and cook for 12 mins. Drain.
-
Flake the fish into bite-sized pieces, removing any skin or bones.
-
Peel the eggs and cut into wedges. Melt 40g butter in a large frying pan and add the rice, fish, eggs and parsley. Stir gently with a wooden spoon over a medium heat until cooked through. Serve.
Each portion contains:
Calories
383
19.2%
Sugar
4.2g
4.7%
Fat
7.9g
11.3%
Saturates
2.6g
13%
Salt
3g
50%
of your guideline daily amount
