Читать книгу Home Cooking - Rachel Allen - Страница 46

Some people love them, others hate them, but kippers are a favourite of mine because of their smoky saltiness, which I really enjoy first thing in the morning. I particularly like them with dill butter because the herb complements fish perfectly.

4 kipper fillets

Freshly ground black pepper

1 tbsp sunflower oil

Dill butter (see page 327), to serve

½ lemon, to serve

1 Prepare the kippers by removing the head and any fins and wiping the fish clean with kitchen paper. Season with a little pepper. Add the sunflower oil to a large frying pan on a medium—high heat and fry the kippers, flesh side down first, for 2–3 minutes, then turn the fish over and fry for a further 2–3 minutes. The skin should be crispy and the flesh hot and cooked through.

2 Place the kippers on plates, flesh side up, with a spoonful of dill butter on top, and serve with lemon and some thin slices of brown bread.