We recently stayed at the Hotel du Vin in Bristol and enjoyed a very pleasant meal in the brasserie on Saturday evening. The menu was interesting; I had the cod fillet with seared scallops and pepperonata as a main course. The cod fillet was nice and thick and not overcooked giving delicate flakes of cod which slid away on the knife. There are a number of sustainable sources for Atlantic Cod (
Gadus morhua) including Iceland, NE Arctic and Celtic Sea.
The varied breakfast menu offered grilled kippers which I chose. In fact when it arrived it was a pair of kipper fillets which were nicely presented with melted butter. I added a couple of poached eggs for good measure.
When cooking a whole kipper at home I favour the method of cooking a kipper in a jug of hot water. Just place the kipper, head down, into a tall jug filled with boiling water straight from the kettle. Put a tea towel over the top and leave for 15 minutes. Remove the kipper and serve with a knob of butter. This provides a lightly cooked kipper without filling the house with cooking smells.
This is a great idea for cooking at home, I'll have to try it over the Christmas period! Do you have any ideas on how to remove those small, pesky bones.
ReplyDeleteI'm afraid that you are stuck with those small bones although they are soft and can be flaked away from the fish with careful use of the fork.
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