Smoked mackerel/Kippers ideas...

zippychick

as both threads were on the first page, I've merged them to save confusion

WhiteHorse

Penny1981 wrote: »

I need something as least smelly as possible please. Hubby likes um but doesnt know how to cook them.

Jug them (yes, that's what it's called). The Victorians/Edwardians had special kipper jugs (looks like a vase!).

Simply fill with boiling water. Lower kipper in. Cover and leave for 5 minutes or so. Done. No need to put on stove at all.

meanmarie

I love jugged kippers, with brown soda bread, butter and lemon....meal fit for a king, morning, noon or night!

Marie

Stephen_Leak

Penny1981 wrote: »

How old was yours Stephen and ill tell you how old ours was...

See my previous post, dated 09-10-2009!

I shall make a special fish pie with them on the weekend of 09-10-2010, to celebrate their "1st anniversary".

FISH PIE

Serves 2

INGREDIENTS

375g of old potatoes
1 onion
250ml of water
¼ of a teaspoon of salt
250ml of milk
350g of white fish
2 tablespoons of butter
3 tablespoons of flour
½ a tablespoon of parsley
½ a tablespoon of butter
½ a tablespoon of milk
Ground pepper to taste

METHOD

Peel the potatoes and chop them into quarters. Peel the onion and chop it into tiny pieces.

Put the water and salt into a saucepan on a medium heat. Add the potatoes. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 20 to 25 minutes until soft. Check the water level from time to time and top up if it starts to dry out.

While the potatoes are cooking, put the 250ml of milk, fish and onion into a frying pan on a medium heat. Cook for about 10 minutes until the fish is firm and opaque.

Strain the milk through a sieve or colander into a bowl. Put the fish and onion onto a plate. Break the fish into small pieces. Throw away the skin and bones.

Drain the potatoes and mash with the ½ a tablespoon of butter and the ½ a tablespoon of milk until it is smooth and lump free.

Put the 2 tablespoons of butter into the saucepan the fish was cooked in on a medium heat. Melt the butter. Add the flour and cook for a minute, stirring all the time. Take off the heat. Add the milk the fish was cooked in a bit at a time. Stir each time to make sure it is smooth. When all the milk has been added, put the pan back on the heat. Bring to the boil. Keep stirring. Turn down the heat until it is just boiling (simmering). Cook for 2 minutes, stirring all the time.

Add the fish, onions and parsley and stir. Season with the pepper.

Put the fish mixture into an ovenproof dish. Level off the surface. Put the mashed potato on top. Spread to cover the fish mixture. Make artistic swirls in the mashed potato. This increases the surface area and makes the top crisper.

Cook in a preheated oven at 200°C, 400°F, gas mark 6 for about 30 minutes until golden on top.

ADDITIONS & ALTERNATIVES

Use cod, coley, haddock, hake, ling, plaice, pollack or whiting fillets.

Use some smoked and/or dyed fish, because smoked fish tastes nice and dyed fish looks pretty. Use kippers, which are smoked herring fillets.

Use a packet of white or parsley sauce mix according to the instructions on the packet, but make it up with the milk the fish was cooked in.

Use 100g of frozen cooked prawns instead of 100g of the fish. Defrost them according to the instructions on the packet and add them to the fish mixture when you assemble the pie.

Add a chopped hard-boiled egg to the fish mixture when you assemble the pie.

Sprinkle 50g of grated Cheddar cheese on top of the potato, or even into it as it being mashed.

TIPS

New potatoes make rubbish mashed potato. Use old ones like King Edward’s or Desiree Reds.

The trick with the sauce is to keep stirring.

kippers

:rotfl::rotfl::rotfl::rotfl:LOL...I sat up when i saw the title of your thread and thought you were asking me a question:rotfl::rotfl::rotfl:

Penny1981

ha ha ha ha kippers, i love it! i think ive seen you post on other threads but never even crossed my mind!

Stephen, i love fish but ive never made fish pie...i think i will try this next week yummy. Thank you for your post i would have made that tonight but didnt see it til got home

Moorhen

Hi everyone,

About 6 months ago I bought a load of fresh fish from one of those vans that comes round occasionally.
It was a lot cheaper to buy the packs of mixed fillets that they had put together so I had those.
The fish was all delicious and we have used it all except for 10 kipper fillets that no one fancies!

Does anyone have any kipper recipes that they can recommend?

Thank you,

Moorhen.

BAGGY

Fishcakes? Have kippers got bones? Can't remember, but i made fishcaked with smoked mackerel fillets last week and my boys scoffed the lot.

Lazy_Liz

They make a good kedjeree style dish. Mix the flaked flesh of the kippers with some tomatoes chopped up and rice cooked with mild curry powder and top with boiled eggs, a curry sauce to serve on the side is nice too.
If you soak the kippers in a bit of milk before hand they aren't so strong.
You can also make pate the same was as for mackrel pate. Mix flaked fish with creme fresh, pepper and lemon juice.

PipneyJane

Good kippers are a treat in my household. For the standard supermarket ones, I usually make a kedgerie. (Simmer, covered, 1.5 cups rice in 3 cups boiling water. Chop 1 packet defrosted kippers into squares, then fry onion with garlic, add sliced mushrooms and the kipper fillet squares. When fillets change colour sprinkle over 1 teaspoon curry powder plus 1 heaped tablespoon flour. Fry until the aroma rises then gradually add a pint of milk, stiring constantly, until the sauce is thick. Add other veg (carrots, sliced peppers) and simmer gently until rice is cooked. Stir in rice and serve garnished with a couple of sliced hard-boiled eggs.)

What is it about the kippers that you/your family don't fancy? Is it the smell? The colour? Have you cooked one and tasted it? Is it the cooking that's putting you off?

The reason I'm asking is that there are different solutions depending on your answers to the above question. If it's the cooking that's putting you off, my usual approach to cooking them is on a plate covered with cling film in the microwave - 1.5 to 3 minutes on high, depending on the thickness.

As well as the pate Lazy Liz suggested (I add a little finely sliced onion to mine), you can make fish cakes with cooked kippers. Flake the fish and combine with a couple of finely sliced spring onions, a pound of mashed potato a beaten egg and enough flour to make a stiff-ish dough. Form patties and shallow fry until golden.

Another thought, if you're not keen on the taste is to make a fish curry. How about tandoori fish? This recipe would mask the flavour of the kippers. Just be sure to cook the fish with the skin on.