Christmas Kedgeree
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 2 | cups |
rice
cooked |
|
| 2 | cups |
fish
|
*
|
| ¾ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
curry powder
|
|
| 4 | large |
eggs
hard-boiled |
|
| 3 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 473 | ml |
rice
cooked |
|
| 473 | ml |
fish
|
*
|
| 177 | ml |
heavy whipping cream
|
|
| 5 | ml |
curry powder
|
|
| 4 | large |
eggs
hard-boiled |
|
| 45 | ml |
parsley leaves
chopped |
|
Directions
Prepare hard boiled eggs.
Cook rice, fluff gently and refrigerate.
Prepare fish. You can use any fish or shell fish but I use thick slabs of smoked yellowfish, Thin fillets tend to break up into pieces too small. Place fish in pan, cover with water, and heat gently until just before boiling point. Drain and refrigerate. Allowing fish to boil will turn it into mush during final cooking.
