- 175g/6oz Long Grain Rice
- Salt and Black Pepper
- 450g/1lb Smoked Haddock Fillets
- 3 Eggs, hard boiled
- 50g/2oz Butter
- Freshly chopped Parsley to garnish
1. Bring a medium sized saucepan of water to the boil, add the rice and cook for 15-20 minutes until tender.
2. Meanwhile, place the haddock in a large frying pan with enough water to just cover. Bring to simmering point, then simmer for 10-15 minutes until tender. Drain well, remove the skin and any bones, and flake into a bowl.
3. Drain the rice into a colander and rinse well under cold running water. Spread over a clean surface or large plate to dry out a little.
4. Chop one egg and slice the other two
5. Melt the butter in a large saucepan, add the rice, fish and chopped egg, season with black pepper and mix well.
6. Cook over a medium heat, stirring constantly, until heated through.
7. To serve - transfer to a serving platter and garnish with the sliced eggs and parsley. Serve hot.
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