MM. RICHARDSON

Kipper Recipes

Smoked Fish Kedgeree with Basmati and Wild Rice


 Ingredients;

• 400g (14oz) basmati and wild rice
• a little olive oil, for sautéeing 
• 1 large onion, finely sliced
• ½ tsp turmeric
• 250g (9oz) hot-smoked fish (such as kipper or mackerel)
• 50g (2oz) butter
• 150ml (¼pt) double cream
• salt and pepper, to season
• 3 eggs, hard boiled, quartered
• 1 tbsp fresh chopped parsley, to garnish





Preparation & Method

1. Cook the rice in salted boiling water.
Meanwhile, heat the oil in a pan and sauté the onion until soft, then stir in the turmeric and sauté for 2-3 minutes more.
2. Drain the rice and add to the pan with the onion.
Cook over a low heat, stirring until the rice has turned a yellow colour.
3. Break the fish into chunky pieces as you stir it into the rice, and reheat thoroughly for 5 minutes.
Then stir in the butter and cream. Season, top with the eggs and garnish with parsley.


Kippers with Potato and Beetroot Salad

INGREDIENTS:
    For the kipper:
    1 kipper, filleted
    1tsp crushed coriander seeds
    1 shallot, peeled and thinly sliced
    1 bay leaf
    1 lemon, grated zest and juice
    4tbsp olive oil
    1tsp wholegrain mustard
    Salt and freshly ground black pepper
    Mixed salad leaves to serve

    For the potato salad:
    4 - 5 new potatoes, scrubbed
    2 spring onions, trimmed, washed and sliced
    1tbsp chopped dill
    2tbsp light mayonnaise
    1tbsp shredded beetroot from a jar, drained





Directions
    Serves: 1 Prep time: 10 mins Cooking time: 20 mins
  1. 1.For the kipper: Place the fillet in a dish and sprinkle with the coriander seeds.
    Add the shallot, bay leaf and lemon zest.
    Whisk together the lemon juice, olive oil and mustard and pour it over the fish.
    Season with black pepper.
    2.Cover the dish and chill the kipper in the fridge for at least 2 - 3 days before eating it.
    Turn the fillets and shallots daily so that they are thoroughly coated in the dressing.
    3.For the potato salad:
    Cook the potatoes in boiling water for about 15 - 18 mins or until they are just tender.
    Then drain them and rinse under cold running water to cool them quickly and then slice them.
    4.Mix the sliced potato, spring onion and dill into the mayonnaise with the beetroot and season with salt and pepper.
    Cover the bowl and keep the potato salad chilled until serving.
    Remove the potato salad from the fridge at least 15 mins before serving so that it comes to room temperature.
    Scatter the salad leaves into a plate and spoon over the potato salad.
    Drain the fish fillet from the excess oil and serve it on top.






Kipper Flan 



Ingredients Serves 4

250g kipper fillets shortcrust pastry - enough for a 20cm diameter tin (about 8oz flour usually does the trick) a little lemon juice 2 large eggs (I used 3 small ones) about 250ml milk 1/4 teaspoon Colman's powdered mustard salt and pepper




Directions
Stick the oven on at about 180 degrees C, and fish out a flan dish (the ones with the removable bottoms are the best).

First of all, grill your kippers for a couple of minutes on each side - sling them on a rack under your grill as they are.
In the meantime, line the flan dish with your pastry.

If you've got lots of time, you could bake the pastry case blind - prick the pastry all over with a fork,
place some greaseproof paper over the top, and weigh it down with baking beans or rice.
Bake in the oven for 10 minutes or so. If you haven't got time for all that malarkey,
you can miss it out - you'll have a slighly soggier bottom to the flan, but it'll still be extremely edible.

Skin the kippers, and try to extract as many of the irritating little bones as possible.
Flake, and tip onto your pastry base. Squeeze a little lemon juice over the top.

Beat together your milk, eggs and mustard, and pour into the flan. Season with lots of black pepper.

Place the flan dish on a baking sheet (in case of escaping mixture - it's a right pain to get off the bottom of your oven),
and sling in the oven for 30-40 minutes. The filling should be golden brown, and puffed up.

Eat warm, with a green salad.


Kipper Pate 
Make the pate in advance and chill it; eat within 48 hours.
Serve it with toast as first course or with salad for a light lunch.
INGREDIENTS:

serves 6
14 ounce kipper or herring fillets, poached 3/4 cup curd or cream cheese 1/4 teaspoon paprika salt freshly ground black pepper lemon juice 2 tablespoons thin cream





Directions

1. Mash the kipper fillets with a fork and remove any bones as you do this. 

2. Work the cheese to a paste and add paprika and seasoning.
Mix the kipper flesh and the cheese until well blended.

3. Mix in a few drops of lemon juice to taste.
Stir in cream and seasoning to taste.

4. Pile the mixture on to a plate or turn it into a small dish and level the top.

Preparation time: 10 minutes plus chilling time



Kipper Cream
Kipper cream can be served with hot toast or small savoury biscuits for cocktail canapes.
INGREDIENTS:

serves 4 - 6
6 ounce kipper fillets
1/4 pint thin white sauce
4 level tablespoons mayonnaise
pinch of ground nutmeg
1 egg, separated
1 dessertspoon lemon juice
salt and pepper
gelatine to set 3 tablespoons cold water
1/4 cucumber, sliced thinly




Directions

1. Make the cream the day before it is required.
Cook the kipper fillets and leave them to cool.

2.Remove the skin and any bones and place the flesh in a bowl.

3. Mix in the white sauce, mayonnaise, nutmeg, egg yolks and lemon juice.

4.Check the mixture for seasoning.

5. Dissolve the gelatine in the water over a gentle heat then stir it into the kipper mixture.

6. Finally whisk the egg whites until stiff and, with a metal spoon, fold into the mixture.

7. Lightly oil a 1 pint dish and pour the cream into it.

8. Smooth over the surface then leave to set.

9.To serve, either leave it in the dish and arrange the cucumber slices around the edge or loosen the cream from the dish,
turn it on to a plate and arrange whole cucumber slices around the base and halved cucumber slices around the top of the cream.

White Sauce

1 1/4 cups milk
bay leaf
2 tablespoons butter
1/4 cup flour
salt and white pepper
pinch of nutmeg or mace


Directions

1. To make a roux, melt the butter in a pan. Off" the heat add the flour and stir in. Return to the heat and cook for 2 minutes, stirring continually. 2. For a white sauce, warm the milk in a separate pan. Heat through for easing blending but on no account let it boil. 3. Off the heat add a little warm milk to the roux. Stir vigorously until blended. Add the remaining milk, stirring all the time. 4. Return to the heat, stirring all the time. Bring to the boil. Add seasonings then cover and cook over a low heat for up to 5 minutes.



Spiced Rice with Kippers & Poached Eggs.
Similar to kedgeree, this dish has lovely runny egg yolks rather than hard-boiled.
A great supper or brunch

INGREDIENTS:

  • 2 plump kippers , about 650g/1lb 7oz total weight
    2 tsp whole coriander seeds
    2 tsp whole cumin seeds
    ½ tsp black peppercorns
    seeds from 2-3 cardamom pods
    a good pinch of saffron threads or ¼ tsp turmeric
    1 dried red chilli or 1 tsp crushed chilli flakes
    2 tbsp olive oil
    50g butter
    1 medium onion , chopped
    225g basmati rice
    600ml fish stock or water
    1-2 tbsp chopped fresh coriander
    4 eggs

Directions

1.Put the kippers in a pan, cover them with hot water and simmer for 2 minutes.
Turn off the heat, cover the pan and leave the kippers in the hot water while you start the rice.

2.Crush the spices and chilli using a mortar and pestle.
Heat the oil and butter in a large deep frying pan and cook the onion until soft.
Tip in the rice and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.

3.Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender.
There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook.
Taste and season.

4.Flake the fish, removing all the skin and bones.
Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minutes.
At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft.

On a plate, lay the eggs on the rice and finish with a grind of black pepper.