Baked Stuffed Kippers

Baked stuffed Kippers

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Slide a sharp knife under the backbone and remove it with as many of the small bones as possible. If the kippers look dry, they can be made more succulent before cooking by placing them in a shallow dish and pouring over boiling water. Soak for 5 minutes, then dry thoroughly on absorbent paper Chunks of French or granary bread are perfect for mopping up the kipper juices.
Servings: 4
Calories: 323

Ingredients
 

  • 4 kippers bones removed
  • 2 oz margarine or butter
  • 3 eggs hard-boiled and chopped while hot
  • 2 tablespoons chopped parsley
  • grated zest and juice of 1/2 lemon
  • freshly ground black pepper
  • 12 slices lemon and a few small parsley sprigs to garnish

Instructions

  • Heat the oven to 200°C (400°F) Gas 6.
  • Cream the margarine in a bowl with a wooden spoon and gradually work in the chopped eggs and parsley. Add the lemon zest and juice and season to taste with pepper. (Kippers can be salty so do not add salt.)
  • Cut 4 pieces of foil, each big enough to enclose a kipper.
  • Place a kipper on each piece of foil and spoon an equal amount of stuffing over one half of each kipper. Fold the kipper over the
  • stuffing and wrap the foil into a loose parcel, turning in the ends of the foil to seal them tightly, so that the juices do not run out during cooking.
  • Place the parcels on a baking sheet and cook in oven for 15 - 20 minutes.
  • Fold back the foil around the kippers, then carefully remove the
  • skin from the top side, leaving on the heads and tails. Lay 3 lemon slices along each kipper and place a sprig of parsley in the centre of each one.
  • Serve the kippers hot in the foil with their juices. If you prefer, use absorbent paper to drain away some of the juices first.
Calories: 323 kcal
Carbohydrates: 4 g
Protein: 39 g
Fat: 18g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 238 mg
Sodium: 238 mg
Potassium: 621 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 708 IU
Vitamin C: 21 mg
Calcium: 51 mg
Iron: 2 mg
Ingredients Fish & Seafood, Kipper
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