Pre-heat the oven to 350° F.
Cook haddock by poaching in water.
Cool and then remove skin and carefully flake the fish. Make sure that you remove any bones.
Melt the butter in a saucepan and add the milk and cayenne to taste.
Bring to the boil and add the fish and mix well.
Add the cooked rice and the chopped eggs, salt to taste.
Heat through without breaking up the fish or the eggs too much.
Pile onto a hot serving dish, decorate with parsley sprigs
and serve with
seeded bread rolls hot from the oven and
unsalted butter.