Creamy Kipper Scallops

Filling

• 1 lb. kipper fillets or 1 (10 oz.) packet of boil-in-the-bag ki

Put potatoes on to boil. Cut kipper fillets into ½ in. cubes; divide equally between four large scallop shells. Melt butter for filling, stir in flour and cook for 2-3 minutes without browning. Remove from heat, gradually stir in milk, return to heat and bring to boil. Cook 3-4 minutes and stir in lemon rind. Divide equally over the kipper pieces.

Mash and cream potatoes with butter and