*  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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving