Marinaded Kipper Fillets with Potatoes

Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Thanks, in large measure, to the writings of Elizabeth David, cooking in the 1960s began to emerge from the Dark Ages with a new respect accorded to the most commonplace of foods. It must have been the Mediterranean influence, but there was a fashion for these small strips of fish which elevated the humble kipper to new status. The food writer Frances Bissell suggested serving them on potatoes – an excellent combination and one that should revive the popularity of a fish not often thought of as comme il faut.

Ingredients

    Method