450g (1lb) Smoked Haddock Fillets
175g (6oz) Long Grain Rice
3 Eggs
50g (2oz) Butter
Fresh Parsley

Cook the rice until tender.
Drain well and rinse under cold water, then spread out to dry.
Boil the eggs until hard.
Place the haddock in a large pan with enough water to cover, simmer for 10-15 minutes, until tender.
Drain, skin and flake the haddock, removing any bones.
Chop one egg and quarter the other two.



Place the butter to a large frying pan, add the rice, haddock and chopped egg .
Cook moderate heat for about 5 minutes, until hot.
Place on to a warmed serving dish and garnish with chopped parsley and quartered eggs.