Grilled Kippers

Method

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1. Heat the grill to its highest setting and line the tray with foil.

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2. Lay the kippers on the tray flesh side up and dot with the softened butter and the pepper.

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3. Turn them over so the skin faces up.

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4. Grill 6 minutes without turning, until the skin blisters and the flesh is hot through.

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5. Meanwhile butter the brown bread.

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6. Lift the kippers onto warm plates, flesh side up, and pour any butter from the tray over them.

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7. Scatter with parsley and serve with lemon and the bread and butter.

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Chef’s Tips

• Skin side up under the grill, and no turning.
• Six minutes. They are already cooked — this is heating.
• Butter on the flesh before they go under.

Pairing Suggestions

• Brown bread and butter
• A pot of strong tea
• Lemon

Storage & Reheating

None. Cook and eat. The smell of a reheated kipper outlasts the kipper.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.