Pemberton Cookbook


This dish comes from Scotland.

Serves 2-4



Fully cook the rice. Rinse and drain. Repeat.

Place the fish in a skillet. Cover it with water and simmer 10-15 minutes.

Take it out of the water.

Remove any bones or skin.

Flake the flesh. Set aside.

Drain and rinse the skillet.

Melt the butter.

Add the onion and cook until just soft.

Add the cooked rice, flaked fish, and diced egg.

Gently heat until just warm. Check the seasonings.

Top with parsley.


Page created July 24, 2001. Anne Pemberton. Edited Tue, June 3, 2003 . AP.