Smoked Fish Kedgeree

Serves 2 - 3

Ingredients:

• 450g smoked haddock or cod fillets


• 175g long grain rice

• 50g butter

• 3 eggs

• fresh parsley

• 3 tbsp of freshly squeezed lemon juice


• 5 tbsp extra virgin olive oil


• 3 tbsp of freshly chopped flat leaves parsley


• Parmesan shavings


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Cooking Method:

1. ​Cook the rice as per instructions then drain

2. Rinse under cold water and spread out to dry

3. Boil the eggs until hard-boiled

4. Place the fish in a pan full of water – the water should just cover the fish

5. Simmer the fish for 10-15 minutes

6. Drain the fish, then skin and flake, taking care to remove any bones

7. Chop one egg and quarter the other two

8. Heat the butter in a frying pan

9. Add the fish, the chopped egg (leave the quartered eggs aside at this point) and rice into the pan

10. Cook on a medium heat for approximately 5 minutes

11. Place on a serving dish and use the other two eggs and chopped parsley as a garnish