6 oz (175 g) long grain brown rice
1 1/2 pints (900 ml) cold water
12 oz (350 g) smoked haddock fillet
1 bay leaf
2 black peppercorns
1 oz (25 g) butter
2 hard boiled eggs, quartered
2 tbsp fresh chopped
parsley
1 lemon, juice only
1 1/2 pints (900 ml) cold water
12 oz (350 g) smoked haddock fillet
1 bay leaf
2 black peppercorns
1 oz (25 g) butter
2 hard boiled eggs, quartered
2 tbsp fresh chopped
parsley
1 lemon, juice only
To garnish:
bay leaves
method
1. Cook the rice in boiling salted water until tender. Place the haddock fillet, bay leaf and peppercorns in a large frying pan, cover with water and poach, with lid on, for 15 - 20 minutes until fish flakes.
2. Drain and reserve 2 fl oz (60 ml) of the liquor. Flake the fish, discard skin and bones and drain the rice.
3. Melt the butter in a frying pan and add the rice, eggs, fish, reserved liquor and parsley, stirring until heated through.
4. Add lemon juice, freshly ground black pepper and spoon into a warmed serving dish. Garnish with the bay leaves,
2. Drain and reserve 2 fl oz (60 ml) of the liquor. Flake the fish, discard skin and bones and drain the rice.
3. Melt the butter in a frying pan and add the rice, eggs, fish, reserved liquor and parsley, stirring until heated through.
4. Add lemon juice, freshly ground black pepper and spoon into a warmed serving dish. Garnish with the bay leaves,
serving amount
serves 2 - 3
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