Haddock Kedgeree

Directions

1. 1
   Cook rice in large quantity of salted boiling water until tender, approximately 12 to 15 minutes; drain.
2. 2
   Cover fish with water.
3. 3
   Bring to boil, reduce heat and simmer until tender, approximately 5 to 10 minutes.
4. 4
   Drain and flake, removing any bones.
5. 5
   Shell and chop two of the eggs.
6. 6
   Melt butter in saucepan; add fish and rice.
7. 7
   Season with pepper.
8. 8
   Taste before adding salt, as the fish may already contain enough.
9. 9
   Stir in chopped eggs; heat thoroughly.
10. 10
    Add lemon juice and half the parsley.
11. 11
    Garnish with remaining egg (cut into slices) and with remaining parsley.