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4 x 125g / 4 oz herrings, sealed, cleaned
and gutted boiled new potatoes, to serve
Stuffing:
75g / 3 oz butter
1 small onion, finely chopped
2 tbsp finely chopped parsley
1 tsp finely chopped dill
2 hard-boiled eggs, finely chopped
grated rind of 1/2 lemon
50g / 2 oz breadcrumbs
salt and pepper
Sauce:
25g / 1 oz butter
25g / 1 oz plain flour
300ml / 1/2 pint milk
1 tbsp lemon juice
1 tbsp prepared English mustard
1 tbsp finely chopped parsley
To garnish:
4 lemon wedges
4 flat leaf parsley sprigs |
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Method :
To make
the stuffing, melt half the butter in a saucepan. Add the onion and
fry over a low heat until soft. Use the remaining butter to grease
an ovenproof dish and a sheet of foil.
Add the remaining stuffing ingredients to
the onion and season to taste with salt and pepper. Divide the stuffing
between the 4 fish, reshaping them carefully to make sure the stuffing
will not fall out. Place each herring carefully in the dish, cover with
the buttered foil and bake in a preheated oven, 160C (325F), Gas Mark 3,
for 40-45 minutes.
Meanwhile, prepare the sauce. Melt the
butter, stir in the flour, then gradually add the milk to form a smooth
paste. Cook over a low heat, stirring constantly, for about 5 minutes
until the sauce is thick and the flour cooked. Stir in the lemon juice,
mustard and parsley and season to taste with salt and pepper.
Serve the herrings with lemon wedges, flat
leaf parsley, the hot mustard sauce and boiled new potatoes. Serve 4
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