Kedgeree

Directions

1. 1
   Place the haddock in a single layer in a large, deep frying pan.
2. 2
   Add enough water to cover and heat over medium heat until just simmering. Reduce the heat to low, and simmer for 7 minutes. Using a slotted spoon, transfer the fish to a plate and cool.
3. 3
   Meanwhile, bring the rice, 2 cups water, saffron, and tsp salt to a boil in a medium saucepan. Reduce the heat to low and cover. Simmer about 15 minutes, until the rice is tender.
4. 4
   Remove from heat and stir in the butter.
5. 5
   Remove the yolks from the hard-boiled eggs; chop finely, and set aside. Chop the egg whites and stir into the rice with the flaked fish and 2 tbsp chopped parsley.
6. 6
   Spoon onto heated plates, sprinkled with the chopped egg yolk and parsley, and serve with the lemon wedges.
7. 7
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8. 8
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