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|*||Exported from MasterCook *|
|Serving Size : 6 Preparation Time :0:00|
|Categories : Breakfast Holiday|
|Amount||Measure||Ingredient -- Preparation Method|
Salt to taste
|4||Hard boiled eggs|
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.