July 16th -- Sorry I am out of Haddie until the 26th and I do not have sea scallops this year. Thank you, Richard
The Royal Chef make a Kedgeree
and serving a Cullen Skink !
How to cook kippers
Richards kipper fillets are really easy to prepare in just six minutes. When you follow his cooking method the saltiness will be perfect and your kippers will be juicy and delicious.
First thaw your kipper inside the vacuum bag prior to cooking:
Boil the water in a pan and then turn off the heat.
Float the kippers in the boiled water to cook for six minutes:
Drain the kippers and gently remove skin, it pulls off easily.
Be sure to avoid the fin bones in the center of each fillet:
This is the amount from a single 12-oz pack, plenty for two servings.
You can melt a little butter on top:
Serve Kippers with a poached egg on top and some thick-cut warm-buttered toast.
In the picture below I enjoyed them with a poached egg, early spring salad greens
and some goat cheese, very delicious and healthy!
Kippers are a historic food tradition » since the 1600’s and earlier!
P.S. Chew robustly and don’t mind the bones 🙂