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Preparation time:
20 minutes
Cooking time:
25 minutes
Serves:
4
Calories:
270
(per serving)
Fat:
16
g (per serving)
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Ingredients
1 Chicken Stock Cube
225g/8oz long grain rice
¼ tsp turmeric
150ml/ ¼ pint milk
175g/6oz smoked haddock
salt & pepper
4 rashers of back bacon
2 hard boiled eggs, shelled and chopped
1 kipper fillet, grilled, skinned and flaked
1 tbsp chopped fresh parsley
2 tsp grated lemon rind
squeeze of lemon juice
2 tbsp low fat yogurt
Fill a pan with 600ml/1 pint water of boiling water. Add the stock cube, rice and turmeric. Cover and cook for 20 minutes. Meanwhile, pour the milk into a pan, add the haddock and season well. Cover and gently poach for 10 minutes. Grill the bacon for 5 minutes, chop and keep warm.
Remove the haddock from the liquid, skin, bone and flake. When the rice is cooked, add the eggs, haddock and kipper fillet, bacon, parsley, ground black pepper, lemon rind and juice. Stir in the yogurt and serve.
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