Grilled kippers, brown butter and parsley
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Will Holland's grilled kipper recipe elevates this humble smoked fish to a thing of beauty, basting in brown butter for a wonderfully luxurious brunch dish. My brunch menu at Coast is full of dishes I’d love to enjoy while sitting on the terrace overlooking the beach and bay: 'Kippers are one of those things that have to feature on a brunch menu. You can’t beat their sweet succulent smoky flesh, drowned in brown butter, finished with plenty of freshly chopped parsley served with a big chunk of granary toast.'
First published in 2015
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Ingredients
Metric
Imperial
- 4 kippers
- 200g of butter
- 1 bunch of curly parsley, chopped
- 1 lemon, cut into wedges
- granary bread
SAVE RECIPE
Method
1
Preheat a grill to a medium heat
2
Place the butter in a saucepan and place over a medium heat until the butter starts to turn nut-brown in colour. Remove from the hob and set aside
- 200g of butter
3
Place the kippers in a deep sided baking tray and pour the brown butter over them
- 4 kippers
4
Place the tray under the grill and cook for approximately 8–10 minutes, basting with the butter regularly
5
When the kippers are cooked, serve them with a generous amount of the butter, plenty of chopped parsley, thick slices of granary toast and lemon wedges
- 1 bunch of curly parsley, chopped
- 1 lemon, cut into wedges
- granary bread
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