Recipe - Smoky German Fondue

8 ounce Smoked Haddock Fillet
5 ounce Uncooked Long Grain Rice
1 teaspoon Turmeric
Salt and Pepper
4 ounce Shelled Prawns
2 tablespoon Freshly Snipped Chives
3 fl Single Cream
3 Hardboiled Eggs, size 3,
Shelled and Quartered

Place the haddock and cod in a pan, cover with water and cook for 10
minutes. Drain the fish, then skin and flake.

Meanwhile, cook the rice and turmeric together in boiling water for 12
mins. Drain and place in a bowl. Stir in the flaked fish and prawns, then
add the chives and cream.

Reserving 6 egg quarters, add the remainder to the rice and mix well.
Transfer to a warmed serving dish and season. Garnish with the reserved egg
quarters and serve with fresh lemon juice and toast.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini