Serves: 4
Total Calories: 263


1 cup boiled flaked white fish
1 cup boiled rice
2 or 3 hard-boiled eggs (minced)
2 tablespoons butter
1/2 teaspoon salt and pepper (to taste)
1/4 cup cream (heavy cream is best)
1 teaspoon grated onion (optional)
parsley for garnish


Mix the fish, rice, and onions. Moisten with the cream, or if you like you can add a little bit of the fish stock. Sauté lightly in melted butter. It must be fluffy! Add salt, pepper, and minced hard-boiled eggs and heat everything in a double boiler. Serve hot, trimmed with parsley sprigs.

Author’s note: You can also add 1 teaspoon grated Parmesan cheese to the mixture.

Nutritional Facts:

Serves: 4
Total Calories: 263
Calories from Fat: 112

This Kedgeree recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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