Haddock Kedgeree

• 1/2 cup long-grain rice
• 1 lb. smoked haddock
• 3 eggs, hard-boiled
• 3 oz. butter
• Salt and pepper
• 1 tbsp. lemon juice
• 1/3 cup chopped parsley

1. Cook rice in large quantity of salted boiling water until tender, approximately 12 to 15 minutes; drain.
2. Cover fish with water.
3. Bring to boil, reduce heat and simmer until tender, approximately 5 to 10 minutes.
4. Drain and flake, removing any bones.
5. Shell and chop two of the eggs.
6. Melt butter in saucepan; add fish and rice.
7. Season with pepper.
8. Taste before adding salt, as the fish may already contain enough.
9. Stir in chopped eggs; heat thoroughly.
10. Add lemon juice and half the parsley.
11. Garnish with remaining egg (cut into slices) and with remaining parsley.

longgrain rice, haddock, eggs, butter, salt, lemon juice, parsley

Taken from www.foodgeeks.com/recipes/3901 (may not work)