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    * Exported from MasterCook *
      CHRISTMAS KEDGEREE
Recipe By :  
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Holiday
    Fish  
  Amount Measure Ingredient -- Preparation Method




  4 tb Butter
  2 c Cooked rice
  2 c Smoked yellowfish
  3/4 c Heavy cream
  1 t Curry powder
Salt to taste
  4   Hard boiled eggs
  3 tb Chopped parsley


CHRISTMAS EVE PREPERATION (20 MINUTES) 1. Prepare hard boiled eggs. Cook rice, fluff gently and refrigerate. 2. Prepare fish. You can use any fish or shell fish but I use thick

slabs of smoked yellowfish, or thick slabs of

smoked haddock. 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. CHRISTMAS MORNING

PREPERATION (15 MINUTES) 1. In a microwave dish or double boiler, melt butter and heat cream

(reserving 3 T for moisture adjustment). Add

cooked rice and mix well. 2. Gently break cold fish

into bite size pieces and add to mixture.
Chop hard boiled eggs and add to mixture. 3.
Adjust moisture before heating mixture. Microwave

mixture should be

moist but not damp. If using doubleboiler to heat

mixture, add reserved

cream until mixture is slightly sloppy or it will

dry out during

heating. 4. Heat mixture in microwave on high,

stirring every minute until hot.

Garnish with chopped parsley and serve.







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