Title: Kedgeree with Poached Eggs
Categories: Antony's, Scotland
Yield: 1 servings

2 lb Smoked haddock
Parsley sprig
Bayleaf
2 Lemons
Peppercorns
2 oz Butter
4 oz Onions; chopped
1 lb Long grain rice
2 pt Fish stock
4 Hard-boiled eggs
Salt and pepper
Curry powder or grated
-nutmeg
Parsley; chopped

Put the haddock with the parsley, bay leaf, 1 lemon cut into slices and a
few peppercorns into a pan. Cover with water, bring to the boil, and simmer
until tender.

Drain the haddock, remove skin and bone and flake the flesh. Melt the
butter in a deep pan and fry the onions gently for 5 minutes. Add the rice
and fish stock, bring to the boil and simmer for 20 minutes.

Stir the flaked fish into the rice with 3 sliced eggs, salt, pepper, curry
powder or nutmeg to taste. Add the juice of 1 lemon. Pile into a hot dish
and garnish with parsley and the remaining hard-boiled chopped eggs. Serve
with Parten Bree sauce.

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