Kippers 'n custard

Yield: 4 servings

Measure Ingredient
175 grams Kippers; flesh only,
\N \N ; shredded
3 larges Eggs
280 millilitres Single cream
1 teaspoon Fresh ground black pepper
1 ounce Butter
1 \N Shallot; finely chopped
2 teaspoons Capers
1 teaspoon Parsley
½ \N Lemon; juice of

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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Carlton Food Network

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