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Christmas Kedgeree

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      Title: CHRISTMAS KEDGEREE
 Categories: Breakfast, Holiday, Fish
      Yield: 6 Servings
 
      4 tb Butter
      2 c  Cooked rice
      2 c  Smoked yellowfish
    3/4 c  Heavy cream
      1 ts 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.
 
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