Kipper and Egg Sauce

1. 1

   In the butter fry the onion and bay leaf.

2. 2

   Stir in the flour, then add milk and bring to the boil, stirring.

3. 3

   reduce heat and simmer for 3 minute.

4. 4

   Flake the kippers, removing any fins, and add to the sauce, with seasoning to taste, add the lemon rind.

5. 5

   Transfer to a bowl or basin and cover with cling film, pressing onto the surface of the sauce to prevent a skiin forming.

6. 6

   before serving reheat and add the chopped boiled eggs and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.