English kedgeree

English Kedgeree (Josh Reynolds for The Boston Globe)
March 17, 2010

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Serves 4

5 tablespoons butter
1 pound skinless fish fillets
2 cups cold cooked rice
2 eggs, hard-cooked and coarsely chopped
5 tablespoons heavy cream
1 teaspoon Dijon mustard
Salt, black pepper, and cayenne pepper, to taste

1. In a large skillet over medium heat, melt 2 tablespoons of the butter. Saute the fish fillets until lightly browned. Remove the fish from the skillet, and when cool enough to handle, break or cut into fine flakes. Set aside.

2. In a medium saucepan, melt the remaining 3 tablespoons butter. Add the flaked fish and rice, and cook over medium heat, stirring occasionally, about 5 minutes. Reduce heat, stir in eggs, cream, mustard, and other seasonings to taste. Continue to cook, stirring, until mixture is heated through. Serve immediately.

Adapted from Martha Sanders