Assemble these supplies:
- 1 x 75-100 g (3-4 oz) kipper fillet
- 150 ml ( V4pint) milk
- 15 g( 1/2 oz) butter
- 15 g( 1/2 oz)flour
- freshly ground black pepper
- 1 slice hot buttered toast
- 15 g ( 1/2 oz) Cheddar cheese, grated
Preparation time: 10 minutes, plus standing
Cooking time: 15 minutes
Steps in preparation:
- Place the kipper fillet in a small pan with the milk and slowly bring to the boil. Remove from the heat and leave to stand for 5 minutes.
- Remove the kipper from the milk, reserving the milk. Skin and flake the kipper.
- Melt the butter in a small pan, add the flour and cook for 2-3 minutes. Add the milk, bring to the boil and simmer for 2-3 minutes. Add the flaked fish and black pepper.
- Place the toast on a heatproof plate. Pour the fish mixture over the toast and sprinkle with the grated cheese. Place under a preheated grill and cook until the cheese is brown and bubbling.
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