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| Version 0 | Version 1 |
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| Nigel Slater’s kippers with carrots and potatoes recipe | Nigel Slater’s kippers with carrots and potatoes recipe |
| (less than a minute earlier) | |
| The recipe | The recipe |
| Wipe a large potato clean, then cut it into slices slightly thicker than a matchstick. Cut the slices into similarly thick pieces. | Wipe a large potato clean, then cut it into slices slightly thicker than a matchstick. Cut the slices into similarly thick pieces. |
| Do the same with a large carrot. Warm three tablespoons of olive oil in a large frying or sauté pan, then add the potato and carrot strips and let them cook over a moderate heat. | Do the same with a large carrot. Warm three tablespoons of olive oil in a large frying or sauté pan, then add the potato and carrot strips and let them cook over a moderate heat. |
| Slice two large spring onions in half lengthways and then into thin strips. Add the spring onion to the carrot and potato and continue cooking until the vegetables are tender and lightly coloured. | Slice two large spring onions in half lengthways and then into thin strips. Add the spring onion to the carrot and potato and continue cooking until the vegetables are tender and lightly coloured. |
| Place two boned and ready-to-cook kipper fillets on top of the vegetables and pour in 100ml of water. Dot 20g of butter on top of the fish and bring everything to the boil. | Place two boned and ready-to-cook kipper fillets on top of the vegetables and pour in 100ml of water. Dot 20g of butter on top of the fish and bring everything to the boil. |
| Turn the heat down a little, cover with a lid, then steam for about eight minutes or until the flakes of flesh can be pulled apart easily with a fork. | Turn the heat down a little, cover with a lid, then steam for about eight minutes or until the flakes of flesh can be pulled apart easily with a fork. |
| Lift the fish and vegetables on to two plates, then spoon a little of the buttery, vegetable-scented cooking liquor over the fish. | Lift the fish and vegetables on to two plates, then spoon a little of the buttery, vegetable-scented cooking liquor over the fish. |
| A little parsley wouldn’t go amiss. Serves 2. | A little parsley wouldn’t go amiss. Serves 2. |
| The trick | The trick |
| Keep the heat fairly low so the shredded potato and carrots don’t brown too much, tossing them from time to time. The kipper cooks in the steam, so keep the lid on tightly till the fish is tender. | Keep the heat fairly low so the shredded potato and carrots don’t brown too much, tossing them from time to time. The kipper cooks in the steam, so keep the lid on tightly till the fish is tender. |
| The twist | The twist |
| Introduce small leeks, halved then shredded lengthways, in with the potato and carrot. Add chopped tarragon to the vegetables, which will work nicely with the potatoes and fish. | Introduce small leeks, halved then shredded lengthways, in with the potato and carrot. Add chopped tarragon to the vegetables, which will work nicely with the potatoes and fish. |