Northumbrian Kipper and Potato Bake
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Ingredients
- 3 kippers
- 500 g potatoes
- 2 leeks, sliced
- 100 ml double cream
- 20 g butter
- 50 g mature cheddar, grated
Nutrition (per serving)
- Calories
- 611 kcal
- Protein
- 37.3 g
- Carbohydrate
- 22.1 g
- of which sugars
- 3.4 g
- Fat
- 40.4 g
- of which saturates
- 16.6 g
- Fibre
- 4.4 g
- Salt
- 4.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and thinly slice the potatoes and parboil for 5 minutes, then drain.
- 2
Flake the kippers off their bones, discarding skin and bones.
- 3
Melt the butter in a pan and soften the sliced leeks for 8 minutes, then stir in the flaked kippers.
- 4
Spread the kipper and leek mixture in a baking dish and layer the parboiled potato slices on top.
- 5
Pour over the double cream and scatter with the grated mature cheddar.
- 6
Bake at 190C (170C fan, gas 5) for 25 minutes until golden, then rest for 5 minutes before serving.
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