Kedgeree

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

12 oz - smoked haddock fillets

3 fl oz - milk

2 oz - butter

4½ oz - long grain rice

1 tablespoon - freshly chopped parsley

- salt and pepper

4 - eggs

Place the haddock in frying pan with the milk and half the butter, bring almost to the boil then turn down the heat and poach for 10 minutes (with the milk just under simmering point). Meanwhile, cook the rice in plenty of boiling salted water for about 15 minutes until it is tender, then rinse in boiling water and drain. Boil the eggs for 7-8 minutes to hard boil them.
Remove the skin and any bones from the haddock and flake it gently into pieces. Shell the eggs and chop them in small pieces. Melt the remaining butter in a large pan and stir in the fish, rice and chopped eggs. Heat gently for 5 minutes stirring regularly. Check for seasoning then transfer to a warmed serving dish and garnish with chopped parsley.