Smoked Haddock With Rice Recipe

this Was Originally An Indian Dish That The English Adopted. It Can Be Served For Brunch Or Supper.

4 Hardboiled Eggs
2 Cups Water
1 Cup Uncooked Regular Rice
1 Teaspoon Salt
1 Pound Smoked Haddock Or Cod
1 Large Onion, Chopped
1/4 Cup Butter Or Margarine
1/4 Teaspoon Salt
1/8 To 1/4 Teaspoon Ground Red Pepper
minced Parsley

separate Egg Yolks From Whites. Press Yolks Through Sieve; Chop Whites. Heat Water, Rice And 1 Teaspoon Salt To Boiling, Stirring Once Or Twice; Reduce Heat. Cover And Simmer 14 Minutes Without Lifting Cover Or Stirring. Remove From Heat. Fluff Rice Lightly With Fork; Cover And Let Steam 5 To 10 Minutes.

cover Fish With Cold Water. Heat To Boiling; Reduce Heat. Cover And Simmer 10 Minutes; Drain. Break Fish Into Large Flakes With Fork, Removing Any Bones And Skin. Keep Warm.

cook And Stir Onion In Butter In 10-inch Skillet Until Tender. Stir In Chopped Egg White, Rice, 1/4 Teaspoon Salt And The Red Pepper. Stir In Flaked Fish Gently. Serve On Heated Platter; Sprinkle With Egg Yolk And Parsley.

yields 8 Servings.