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Kippers Florentine
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Kippers Florentine
Boiling the kippers in the bag is an excellent way of keeping cooking odours to a minimum. Gentle heat also means the kippers retain more of their omega-3 fats than if you cook them at very high temperatures.
- Preparation time: 5 minutes
- Cooking time: 15 minutes
-
Total time:
20 minutes
Serves: 4
Ingredients
- 200g pack frozen Waitrose Scottish Kipper Fillets, defrosted
- 250g pack Waitrose Spinach, washed thoroughly
- 2 tsp ground cumin
- 25g butter
- 4 medium eggs
Method
- Boil the kippers in the bag, according to pack instructions. Cook the spinach, cumin and butter in a large pan over a medium heat for 5 minutes, turning occasionally, until the spinach has wilted.
- Meanwhile, poach the eggs. Bring a pan of slightly salted water to the boil, stir with a spoon to create a whirlpool, then crack an egg into the centre. Simmer for 3 minutes, then remove with a slotted spoon. Set aside and repeat with the remaining eggs.
- Strain the spinach and spoon onto 4 plates. Place the kippers over the spinach, then top with the eggs.
Cook's tips
If you don't want to cook everything at once, poach the eggs first and keep them in a bowl of cold water. Slip them back into hot water for 1-2 minutes to reheat before serving.
Comments
This recipe was first published in September 2002.
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