Catherine Brown

Jugged Kipper

Preparation info
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: ‘Jugging’ a kipper prevents kipper aromas invading the house. It’s also more gentle and preserves fish flavour better.

Ingredients

  • 1 whole undyed kipper
  • Boiling water
  • 1 lemon

Method

To ‘Jug’

Place the kipper in a large baking dish. Pour over boiling water. Cover with foil and leave for ten minutes in a warm place. Pour off water and serve kipper with lemon and hot toast.