Cook rice in large quantity of salted boiling water until tender, approximately 12 to 15 minutes; drain. Cover fish with water. Bring to boil, reduce heat and simmer until tender, approximately 5 to 10 minutes. Drain and flake, removing any bones.
Shell and chop two of the eggs. Melt butter in saucepan; add fish and rice. Season with pepper. Taste before adding salt, as the fish may already contain enough. Stir in chopped eggs; heat thoroughly. Add lemon juice and half the parsley. Garnish with remaining egg (cut into slices) and with remaining parsley.
Author's Comments
One can (250 grams or 8 oz.) of salmon can be substituted for the haddock. Drain salmon; remove bones and add to rice with chopped eggs, etc.
Instructions
Cook rice in large quantity of salted boiling water until tender, approximately 12 to 15 minutes; drain. Cover fish with water. Bring to boil, reduce heat and simmer until tender, approximately 5 to 10 minutes. Drain and flake, removing any bones.
Shell and chop two of the eggs. Melt butter in saucepan; add fish and rice. Season with pepper. Taste before adding salt, as the fish may already contain enough. Stir in chopped eggs; heat thoroughly. Add lemon juice and half the parsley. Garnish with remaining egg (cut into slices) and with remaining parsley.
Author's Comments
One can (250 grams or 8 oz.) of salmon can be substituted for the haddock. Drain salmon; remove bones and add to rice with chopped eggs, etc.