Haddock Kedgeree

Haddock Kedgeree

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Servings: 4
Calories: 444


  • 6 oz brown rice
  • 12 oz smoked haddock
  • 2 hard-boiled eggs shelled
  • 3 oz butter or margarine
  • salt and freshly ground pepper
  • chopped parsley to garnish


  • Cook the rice the night before: bring a large saucepan of lightly salted water to the boil. Stir in the rice, cover and simmer for 40-45 minutes or until the rice is just tender. Drain, rinse in cold water to stop the cooking process and drain again. Leave to cool completely, then cover and chill overnight.
  • The next day, put the haddock in a large bowl or jug and cover with boiling water. Leave for 10-15 minutes or until the haddock is tender, then drain, skin and flake the fish.
  • Chop one egg and slice the other into rings. Melt the butter in a pan, add the rice, fish, chopped egg, seasoning and stir over a moderate heat for about 5 minutes or until hot.
  • Pile on to a warmed serving dish and garnish with parsley and the sliced egg.
Calories: 444 kcal
Carbohydrates: 33 g
Protein: 28 g
Fat: 22g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 204 mg
Sodium: 833 mg
Potassium: 504 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 729 IU
Calcium: 73 mg
Iron: 2 mg
Ingredients Fish & Seafood, Haddock
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