Fish and Seafood Recipes - White Fish Kedgeree

Ingredients

• 225 g/8 oz white fish fillet

• 225 g/8 oz/1 cup long-grain rice

• 3 hard-boiled (hard-cooked) eggs, roughly chopped

• 15 ml/1 tbsp chopped parsley

• 45 ml/3 tbsp single (light) cream

• Salt and freshly ground black pepper

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Method:

1. Put the fish in a pan with just enough water to cover. Cook gently for 10 minutes until tender. Drain and flake, discarding the skin and any bones.

2. Meanwhile, cook the rice in plenty of boiling salted water for 10 minutes or until just tender.

3. Drain, rinse with boiling water, drain again and return to the pan.

4. Add the eggs and fish to the rice and stir in the parsley and cream. Season to taste, heat through and serve hot.