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Name: Smoked Haddock And Celery Kedgeree
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: ; into quarters; 2 Eggs; hard boiled and cut; 1 ts Ground cumin; Salt and pepper; 1 Yellow pepper; diced; 6 Sticks celery; finely; 1/2 pt Semi-skimmed milk; 2 tb olive oil; 10 oz Basmati rice; 10 oz Haddock fillet; 2 tb Finely-chopped fresh parsley; 1 ts Ground coriander; 1 Shallot; finely chopped; 1 pt Fish stock

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INGREDIENTS

; into quarters
2 Eggs; hard boiled and cut
1 ts Ground cumin
Salt and pepper
1 Yellow pepper; diced
6 Sticks celery; finely
1/2 pt Semi-skimmed milk
2 tb olive oil
10 oz Basmati rice
10 oz Haddock fillet
2 tb Finely-chopped fresh parsley
1 ts Ground coriander
1 Shallot; finely chopped
1 pt Fish stock

Servings

INSTRUCTIONS

Heat the oil in a large frying pan, add the pepper, celery and shallot and cook gently until soft. Add the spices and stir with the vegetables to release the aromas. Add the rice, salt and pepper and stir around the pan. Add the stock, bring to the boil and simmer gently for 15 minutes or until the liquid has been absorbed. Place the haddock in a saucepan and cover with the milk. Poach the fish gently. When cooked, transfer to a plate and flake, removing the bones. Add the flaked haddock and quartered eggs to the cooked rice, mix together gently and serve hot. Instead of haddock, you could use smoked or fresh salmon or smoked mackerel. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Smoked Haddock And Celery Kedgeree

; into quarters
2 Eggs; hard boiled and cut
1 ts Ground cumin
 Salt and pepper
1 Yellow pepper; diced
6 Sticks celery; finely
1/2 pt Semi-skimmed milk
2 tb olive oil
10 oz Basmati rice
10 oz Haddock fillet
2 tb Finely-chopped fresh parsley
1 ts Ground coriander
1 Shallot; finely chopped
1 pt Fish stock

Heat the oil in a large frying pan, add the pepper, celery and shallot and  cook gently until soft.    Add the spices and stir with the vegetables to release the aromas. Add the  rice, salt and pepper and stir around the pan. Add the stock, bring to the  boil and simmer gently for 15 minutes or until the liquid has been  absorbed.    Place the haddock in a saucepan and cover with the milk. Poach the fish  gently. When cooked, transfer to a plate and flake, removing the bones.    Add the flaked haddock and quartered eggs to the cooked rice, mix together  gently and serve hot.    Instead of haddock, you could use smoked or fresh salmon or smoked  mackerel.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (318g)
Recipe Makes: 4 servings

Calories: 364
Calories from Fat: 50 (14%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1.3g
Cholesterol 41.6mg		13 %
Sodium 314.4mg		11 %
Potassium 570.7mg		15 %
Total Carbohydrate 55.5g		16 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 52.7g
Protein 21.9g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 364

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