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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A comforting flavoursome traditional Victorian breakfast dish. I personally would rather have it for dinner. The combination of smoked haddock, hard boiled eggs, rice, butter and a hint of curry is fantastic. This was the reason I started to like smoked fish. Ingredients:
150 g long grain rice, cooked for 12 minutes, drained and kept warm |
125 ml milk |
450 g boneless smoked haddock |
75 g butter |
1 tablespoon curry powder |
3 hard-boiled eggs, roughly chopped |
2 tablespoons chopped parsley |
salt |
pepper |
1 pinch cayenne pepper (optional) |
Directions:
1. Poach the smoked haddock in the milk for 4 minutes, discard the milk and flake the fish discarding any skin.
2. Melt the butter in a large saucepan, add the curry powder and flaked fish and warm through.
3. Add the chopped eggs and rice then season with salt and pepper to taste. Be careful when mixing not to break up the fish or eggs too much.
4. Once warmed through, add the parsley, mix well, taste and adjust seasoning if necessary and serve on warmed plates.
5. Serve sprinkled with a tiny amount of cayenne pepper if liked.
6. On second thoughts, maybe I could eat this for breakfast, so long as someone else made it for me!
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