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    Marinated Kipper Fillets

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    Marinated Kipper Fillets

    • Preparation time: 15 minutes and 24 hours marinating
    • Total time: 15 minutes and 24 hours marinating 25 minutes

    Serves: 4 - 6


    • 8 kipper fillets, Manx if possible
    • 1 shallot, finely chopped
    • 4 sprigs dill, roughly torn
    • 4 sprigs parsley, roughly torn
    • Finely grated zest of 1 lemon
    • 115ml extra virgin olive oil
    • 85ml white wine vinegar
    • 1 tablespoon caster sugar
    • Freshly ground black pepper
    • Garnish
    • 1½ lemons
    • 1 bunch watercress
    • 6 sprigs dill


    1. Gently ease the skin away from the base of the kipper fillets - it should come away in one piece. Run your fingers along the top of each fillet and, if you feel any bones, pull them out with a pair of tweezers. If necessary, remove any dark fat lying under the skin. Put the fillets in a shallow china dish. Mix together the shallot, dill, parsley, lemon zest, olive oil, vinegar, sugar and pepper. Pour over the kippers, making sure that each fillet is thoroughly coated. Cover and chill for a minimum of 24 hours.
    2. When you are ready to serve, drain the fillets and pat dry before finely slicing into thin strips. Wash the watercress and break into sprigs. Cut the lemons into 12 wedges. Distribute the kippers between 6 plates. Garnish with the watercress, dill and lemon. Serve with plenty of thinly sliced, buttered brown bread.

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