Kipper p t recipe
Kipper P t recipe
Ingredients
| 500 g | Kipper fillets |
| 85 g | butter |
| 1 medium | onion, chopped |
| ½ tsp | freshly ground black pepper |
| 1 tsp | mace |
| 2 tsp | lemon juice only |
| 150 ml | dry white wine |
| 4 medium | eggs |
| 3 tbsp | cream |
| ½ lb | streaky bacon |
| 1 | pinch of sugar |
| 1 | pinch of paprika |
| For the white sauce: | |
| 30 g | butter |
| 30 g | flour |
| 250 ml | milk |
Instructions
Melt the butter in a pan, add the finely chopped onion. Cook slowly, whilst skinning the kipper fillets. Add the fillets, pepper, lemon juice, and mace to the pan. Cover and cook for 7 minutes. Remove from the heat and pour the contents into the food processor and blend until smooth.
Make a white sauce by the roux method from the flour, butter and milk. When the sauce is cool, add the eggs and wine. Beat well and then pour in the kipper mixture, sugar, cream, and paprika to colour. Mix well.
Line a terrine or loaf tin with the streaky bacon. Pour in the mixture and cover with foil. Place in a bain marie, and cook for 1 hour at 375F in the oven centre. Uncover and cook for another 15 minutes, or until a skewer comes out cleanly. Leave in the fridge overnight, under a weight.
Serve with hot toast and a green salad.
Preparation time:
ca. 15 min
medium
n/a
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