Tartlet of kippers

00651 KIPPERS PIE INGREDIENTS for 4 PEOPLE 12 onions, 100 g butter, butter for ramekins, 4 2 sprigs of thyme, beer 33 cl, 20 cl 8 potatoes, chicken stock, 2 kippers, a tablespoon of chopped curly parsley, salt and pepper.

Preheat oven to 150° cut thin slices and onions in a saucepan with 25 g of butter and fry them for 5 minutes to fire.

Add the thyme, beer and continue cooking for 20 minutes at moderate flame.

Peel and cut the potatoes into slices, then place them on a baking sheet; pour over 2/3 of the chicken broth, cover with 20 g of nuts of butter, add salt, pepper and let them Brown 10 minutes in hot oven.

Keep warm.

Cook 5 minutes the kippers to hot oven.

Clean, remove the bones and cut the pulp finely.

4 molds filled alternately with the layers of onion and herring then cover with potatoes.

Put in hot oven and let Brown for about 10 minutes.

Reduce the rest of boiled with the rest of the butter and parsley, 10 minutes fresh focus.

Season with salt and sprinkle a pinch of pepper.

Put each Patty on four plates, cover with sauce and garnish with parsley.

Serve.