Kedgeree

10 PORTIONS

Ingredients

Rice Pilaff                                                                 250 g

Margarine                                                                  25 g

Cooked Fish                                                               500 g

Eggs                                                                           5

Salt

Pepper

Method

  1. Remove all the skin and bone from the fish and flake the flesh.
  2. Hard boil the eggs, cook them and remove the shells.
  3. Cut the egg into rough dice.
  4. Mix the fish, rice, eggs and seasoning together.
  5. Place in a fireproof dish cover with a buttered paper and reheat in an oven at 200oC.

 

Note:  This dish is traditionally made with flaked salmon or smoked haddock.  Other suitable fish, are cod haddock and turbot.  Tinned salmon or tuna could also be used.

 

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