Ingredients: 1/2 cup long-grain rice 1 lb smoked haddock 3 eggs, hard-boiled 3 oz butter Salt and pepper 1 tbsp lemon juice 1/3 cup chopped parsley Directions:1. Cook rice in large quantity of salted boiling water until tender, approximately 12 to 15 minutes; drain. Cover fish with water. Bring to boil, reduce heat and simmer until tender, approximately 5 to 10 minutes. Drain and flake, removing any bones. 2. Shell and chop two of the eggs. Melt butter in saucepan; add fish and rice. Season with pepper. Taste before adding salt, as the fish may already contain enough. Stir in chopped eggs; heat thoroughly. Add lemon juice and half the parsley. Garnish with remaining egg (cut into slices) and with remaining parsley. |