Grilled kipper with carrot and onion pickle
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Butter |
| 1 | teaspoon | Chilli powder |
| 1 | teaspoon | Mild curry powder |
| 1 | Lemon; juice of | |
| 3 | tablespoons | Olive oil |
| 2 | Carrots; sliced in rings | |
| 1 | Red onion; thinly sliced | |
| 2 | tablespoons | White wine |
| 2 | tablespoons | White wine vinegar |
| ½ | Lemon; juice of | |
| 1 | tablespoon | Turmeric |
| 4 | tablespoons | Coriander; chopped |
Directions
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; 2½ Vegetable; ½ Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.