This is a simple and economical dish for a family supper. Unlike traditional kedgerees, this particular one is moist and fruity. Serve with a fresh green salad.2 oz. butter, cut into small pieces
3 lb. smoked haddock fillets
3 pints boiling water
15 oz. cooked long-grain rice
12 oz. sultanas or seedless raisins, soaked in cold water for
30 minutes and drained
4 large onions, sliced, pushed out into rings and fried until golden brown
1 teaspoon chopped fresh parsley
Preheat the oven to fairly hot 400 F (Gas Mark 6, 200 C).
1 teaspoon of the butter, grease a
4-pint souffle or baking dish. Set aside.
Place the haddock in a large heatproof dish and pour over the boiling water. Set aside for 10 minutes.
Pour off and discard the water. Trans-fer the fish to a flat working surface. Using a kitchen fork, flake the fish, discarding all bones and skin.
Place the flaked fish in a medium-sized mixing bowl and mix in half of the remaining butter, stirring until the butter has melted.
Cover the bottom of the prepared souffle or baking dish with a little of the rice, sprinkle with a layer of sultanas or seedless raisins, cover the sultanas or raiiins with a layer of fish and cover the fish with a layer of onions. Repeat the layers until all the ingredients are used up. Dot the remaining butter over the surface and place the dish in the oven.
Cook for 25 minutes.
Remove the dish from the oven, sprinkle over the parsley and serve immediately.