Happy Father’s Day!
Simple Grilled Kippers with Parsley and Butter for Dad’s Sunday Supper
It’s Father’s Day today and although I can’t be with my dad, I am sending him all my love and a SPECIAL Sunday Supper dish – Grilled Kippers with Parsley and Butter……as well as some brown bread and butter, and a wedge of fresh lemon! These DELECTABLE Smoked Kippered Herrings came in the BBQ Fish review box that was sent to me from Delish Fish last week……and, they would make a PERFECT Sunday Supper for my dad, as well as many other dads no doubt! I have not posted a recipe with this post as such, but just some quick instructions on how to grill kippers, which is an easy method, and it part of my BBQ Fish seasonal posts, where, due to the rather soggy summer we are having, I am showcasing grilling fish as an alternative way to cook fish easily and quickly if barbecuing is not possible……
…….there is something VERY comforting about a grilled kipper; it’s nostalgia food as well as being reminiscent of hotel breakfasts. They are easy to cook and can be served for breakfast, lunch and supper……they are “Fast Food” champions, and, if introduced to children early enough, make a nutritious and simple meal for all the family, with the children enjoying them as much as the adults……I remember LOVING kippers for breakfast or supper when I was little. The kippers that I received from Delish Fish were fabulous; subtly smoked and VERY tender. I decided to grill them, as we are NOT enjoying BBQ weather lately, and then serve them very simply with butter, chopped fresh parsley and some brown bread and butter, JUST how my dad would like them!
So, what are kippers exactly? A kipper is a fat, juicy herring that has been split, gutted, salted and smoked…….when buying kippers look for plumpness, oiliness, a silvery golden colour and a good, BUT subtle smoky smell. All fish tastes better cooked on the bone, and kippers are no exception. They are excellent baked in an oven, but don’t forget to line the baking tray with foil to avoid any fishy flavours afterwards. I also think grilling is the best way to cook them, and for a “no odour method”, they are fabulous when cooked on the barbecue, with no lingering smells to worry about. Another traditional, old fashioned way to cook kippers, and I have used this method myself, is Jugged Kippers; quite simply, the kippers are immersed head first in a tall jug, to which boiling hot water has been added; they are left there for five minutes or so, with a lid or a plate on top, and then are drained and served hot with a knob of butter. It’s a simple, no mess way to heat them up……..
So, here for Father’s Day and a simple Sunday Supper, is my version of Grilled Kippers with Parsley and Butter.……easy to prepare and a comforting “wet summer” supper dish that only needs bread and butter and a BIG pot of tea to accompany it! I hope all of you fathers out there have had a GREAT day, see you all later with more seasonal recipes, reviews and daily musings from the Lavender and Lovage kitchen, Karen.
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How to Grill kippers:
Pre-heat the grill, then line the grill pan with foil; brush the foil with melted butter or vegetable oil. Lay the kippers (heads and tails removed if using whole kippers and not fillets) on the foil, skin side uppermost. Grill them for 1 minute, turn them over (flesh side uppermost), brush the flesh with melted butter and grill for a further 4-5 minutes until the butter is sizzling. Serve immediately with freshly chopped parsley, another knob of butter and some lemon wedges to squeeze over them, as well as some brown bread and butter and a big pot of tea. (If using kipper fillet with no skin, cook the same as above.)
NB: Kippers also go very well with eggs, in particular, I love them with scrambled or poached eggs.