Serves: 4
Total Calories: 263
Mix the fish, rice, and onions. Moisten with the cream, or if you like you can add a little bit of the fish stock. Sauté lightly in melted butter. It must be fluffy! Add salt, pepper, and minced hard-boiled eggs and heat everything in a double boiler. Serve hot, trimmed with parsley sprigs.
Author’s note: You can also add 1 teaspoon grated Parmesan cheese to the mixture.
This Kedgeree recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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