Pan-fried kipper with sautéed potatoes and lemon parsley butter
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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For the sautéed potatoes, heat the oil in a pan and fry the potatoes, stirring frequently, until golden-brown.
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Add the kipper fillet to the pan and fry until warmed through.
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For the lemon parsley butter, heat the butter in a pan. Add the lemon juice and season, to taste, with salt and freshly ground black pepper.
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Add the chopped parsley and stir.
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To serve, place the sautéed potatoes and kipper onto a serving plate. Drizzle over the butter sauce and garnish with a sprig of chervil.
Ingredients
For the sautéed potatoes and kipper
- 1 tbsp vegetable oil
- 100g/3½oz new potatoes, cooked and sliced
- 1 kipper fillet
For the lemon parsley butter
- 30g/1oz butter
- ½ lemon, juice only
- salt and freshly ground black pepper
- small handful flatleaf parsley, chopped
- sprig fresh chervil, to garnish
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