Pan-fried kipper with sautéed potatoes and lemon parsley butter Recipe

Pan-fried kipper with sautéed potatoes and lemon parsley butter Recipe

  • 1 tbsp vegetable oil
  • 100g/3½oz new potatoes, cooked and sliced
  • 1 kipper fillet
  • 30g/1oz butter
  • ½ lemon, juice only
  • salt and freshly ground black pepper
  • small handful flatleaf parsley, chopped
  • sprig fresh chervil, to garnish
  1. For the sautéed potatoes, heat the oil in a pan and fry the potatoes, stirring frequently, until golden-brown.
  2. Add the kipper fillet to the pan and fry until warmed through.
  3. For the lemon parsley butter, heat the butter in a pan. Add the lemon juice and season, to taste, with salt and freshly ground black pepper.
  4. Add the chopped parsley and stir.
  5. To serve, place the sautéed potatoes and kipper onto a serving plate. Drizzle over the butter sauce and garnish with a sprig of chervil.
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