Far eastern kedgeree

Far eastern kedgeree

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
250g smoked haddock, cooked, skinned, boned and flaked
370g long-grain rice, freshly boiled and warm
60g butter, melted
freshly ground black pepper
2 tablespoons oil
60g raw peanuts, shelled and skinned
2 tablespoons sultanas
2 hard-boiled eggs, 1 chopped and 1 sliced
2-3 tablespoons cream, (optional)
parsley, chopped

Method

  1. Fork fish into warm rice, add butter and pepper and keep warm.
  2. Heat oil and fry peanuts until they are pale gold. Add sultanas and continue frying for a few seconds until they are plump. Add these to fish and rice together with chopped egg and cream, if using.
  3. Pile on a heated dish, garnish with slices of hard-boiled egg and sprinkle with chopped parsley.
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