Servings:
1
Preparation Time:
1 hours
Ingredients
- 50g/2oz cooked smoked haddock
- 1 hard-boiled egg
- 50g/2oz cooked rice (1oz uncooked weight)
- Pinch of salt and cayenne pepper
- 40g/1 1/2 oz grated Leskol
- Garnish: Chopped parsley and lemon quarters
Cooking Instructions
Leskol Kedgeree
Remove the bones and skin from the fish while it is piping hot and flake up coarsely with a fork.
Chop the egg white, sieve the yolk and put to one side for garnishing.
Mixed the flaked fish, chopped egg white, cooked rice and seasoning in a saucepan over moderate heat until hot, then add the grated Leskol and mix in quickly with a fork.
Pile the mixture into the hot dish, garnish with chopped parsley and the sieved egg yolk and serve at once with lemon quarters.
