| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Coxon’s kit, Coxon1 |
4 |
servings |
INGREDIENTS
| 175 |
g |
Kippers; flesh only, |
|
|
; shredded |
| 3 |
lg |
Eggs |
| 280 |
ml |
Single cream |
| 1 |
ts |
Fresh ground black pepper |
| 1 |
oz |
Butter |
| 1 |
|
Shallot; finely chopped |
| 2 |
ts |
Capers |
| 1 |
ts |
Parsley |
| 1/2 |
|
Lemon; juice of |
INSTRUCTIONS
Place the shredded kipper into a pan with shallots and butter and cook
gently.
Remove from the pan and place equal quantities in the base of lightly
buttered ramekin moulds. Divide the capers and parsley between the moulds.
Mix together the cream and eggs and season well with black pepper and pour
over the kipper mix.
Place into a double boiler and cook in the oven for around 25-35 minutes
until the custard is set.
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