Grilled kippers, brown butter and parsley

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Will Holland's grilled kipper recipe elevates this humble smoked fish to a thing of beauty, basting in brown butter for a wonderfully luxurious brunch dish. My brunch menu at Coast is full of dishes I’d love to enjoy while sitting on the terrace overlooking the beach and bay: 'Kippers are one of those things that have to feature on a brunch menu. You can’t beat their sweet succulent smoky flesh, drowned in brown butter, finished with plenty of freshly chopped parsley served with a big chunk of granary toast.'

First published in 2015
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Preheat a grill to a medium heat
Place the butter in a saucepan and place over a medium heat until the butter starts to turn nut-brown in colour. Remove from the hob and set aside
Place the kippers in a deep sided baking tray and pour the brown butter over them
  • 4 kippers
Place the tray under the grill and cook for approximately 8–10 minutes, basting with the butter regularly
When the kippers are cooked, serve them with a generous amount of the butter, plenty of chopped parsley, thick slices of granary toast and lemon wedges
First published in 2015

Will Holland's career path was set at age fourteen, at Bristol's Swallow Hotel under Michael Kitts. After training at college, Holland worked with Michelin-starred chefs at the Homewood Park Hotel and at Gravetye Manor Hotel.

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