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Fish Kedgree

Recipe from: 12/1/2007 12:00:00 AM

Ingredients 5
Servings 4
Time 15


  • 1
    large can salmon or 2 small cans
  • 4
    free range eggs, hardboiled and sliced
  • 100
    Basmati rice, cooked
  • 10
  • handful fresh parsley, chopped (optional)


Place 100g basmati rice in the bottom of a deep pot, cover with water. Bring to the boil, once the rice has absorbed all the water, remove from heat and cover with the lid and leave for 10 mins. Put back on heat. Add the butter, fish and parsley and cook for 15 mins stirring occasionally.

Recipe credit: Savvy Kids Menu
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Read more on: steam  |  fish/seafood  |  slow cook

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