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Add a photoServings: 2
Ingredients
- 1 x pair undyed kippers
- 1 knob butter Black pepper
Directions
- Set the oven at Gas Mark 5 375 degrees F 190 degrees C Cut off the heads tails and fins of the kippers using kitchen scissors.
- Lay one kipper skin side down on a lightly greased roasting tin and place a knob of butter on top.
- Season with pepper.
- Place the second kipper on top of the first with the skin side uppermost.
- Pour sufficient boiling water into the tin to half cover the first kipper.
- Cover the tin and bring to the boil on top of the stove then bake in the oven for about 10 min till the backbone lifts easily from the flesh.
- Serve at once with scrambled Large eggs.
- Note: to prepare Jugged Kippers put the kippers head first into a jug or possibly lay them in a roasting tin. Pour boiling water into the jug up to the fish tails or possibly cover with boiling water if using a tin. Leave for 10 to 12 min depending on the size of the kippers.
- Drain and serve immediately.
- Serves 2
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