4 kippers
1/2 stick (2 oz) 50 g butter
lemon juice
salt and pepper
butter for greasing
milk
200 g (7 oz) tomatoes
25 g (1 oz) parsley (approx)
1 tbsp soft white breadcrumbs
1/2 stick (2 oz) 50 g butter
lemon juice
salt and pepper
butter for greasing
milk
200 g (7 oz) tomatoes
25 g (1 oz) parsley (approx)
1 tbsp soft white breadcrumbs
for the garnish
chopped parsley
method
1. Poach the kippers in a little milk.
2. Skin and bone them, and flake the flesh.
3. Skin and slice the tomatoes.
4. Chop the parsley.
5. Mix the kippers with 2 tbsp of the poaching milk, the breadcrumbs, butter, and parsley.
6. Add a little lemon juice, and season to taste.
7. Spread in a lightly greased shallow ovenproof dish and top with the tomato slices.
8. Bake in a warm oven at 160°C, Gas 3, for 20 minutes.
9. Sprinkle with chopped parsley before serving.
2. Skin and bone them, and flake the flesh.
3. Skin and slice the tomatoes.
4. Chop the parsley.
5. Mix the kippers with 2 tbsp of the poaching milk, the breadcrumbs, butter, and parsley.
6. Add a little lemon juice, and season to taste.
7. Spread in a lightly greased shallow ovenproof dish and top with the tomato slices.
8. Bake in a warm oven at 160°C, Gas 3, for 20 minutes.
9. Sprinkle with chopped parsley before serving.
serving amount
serves 4
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