Herb Stuffed Herrings with Mustard Sauce Recipe



Herb Stuffed Herrings with Mustard Sauce Recipes

Ingredients :

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

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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