Robert Burns --- Selkirk Grace :
Some hae meat an canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae the Lord be thankit.
Have a great Burns Night ! Richard
Click to watch Richard Smoking haddock !
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 🙂