| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 50 |
g |
Butter |
| 1 |
ts |
Chilli powder |
| 1 |
ts |
Mild curry powder |
| 1 |
|
Lemon; juice of |
| 3 |
tb |
Olive oil |
| 2 |
|
Carrots; sliced in rings |
| 1 |
|
Red onion; thinly sliced |
| 2 |
tb |
White wine |
| 2 |
tb |
White wine vinegar |
| 1/2 |
|
Lemon; juice of |
| 1 |
tb |
Turmeric |
| 4 |
tb |
Coriander; chopped |
INSTRUCTIONS
FOR THE KIPPER
FOR THE PICKLE
1 Preheat the grill. In a small pan melt the butter with the chilli powder
and curry powder.
2 Heat a griddle pan and cook the kippers with the melted curry butter and
lemon juice for 1-2 minutes. ut under the gri l for 2-3 minutes.
3 When cooked, remove the bone by pulling the tail up. Keep the flesh in
whole pieces. In the meantime, make the pickle. Heat 1 tblsp oil in a
medium pan. Cook the carrots and onion for 1-2 minutes.
4 Add the white wine, wine vinegar, lemon juice and turmeric and cook for
5-6 minutes. Add the coriander and remaining olive oil, and cook for a
minute.
5 Spoon the pickle between two bowls and place the pieces of kipper on top
and serve.
Converted by MC_Buster.
Per serving: 453 Calories (kcal); 41g Total Fat; (78% calories from fat);
3g Protein; 22g Carbohydrate; 55mg Cholesterol; 238mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 8 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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