Fish and Seafood Recipes - Herb Stuffed Herrings with Mustard Sauce Recipe

  
 

Fish and Seafood Recipes - Herb Stuffed Herrings with Mustard Sauce Recipe

Ingredients

Serve 4

  • 4 x 125 g/4 oz herrings, scaled, cleaned and gutted boiled new potatoes, to serve 

Stuffing:

  • 75 g/3 oz butter

  • 1 small onion, finely chopped

  • 2 tablespoons finely chopped parsley

  • 1 teaspoon finely chopped dill

  • 2 hard-boiled eggs, finely chopped

  • grated rind of 1/2 lemon

  • 50 g/2 oz breadcrumbs

  • salt and pepper

Sauce:

  • 25 g/1 oz butter

  • 25 g/1 oz plain flour

  • 300 ml/1/2 pint milk

  • 1 tablespoon lemon juice

  • 1 tablespoon prepared English mustard

  • 1 tablespoon finely chopped parsley 

To garnish:

  • 4 lemon wedges

  • 4 flat leaf parsley sprigs

Method:

  1. To make the stuffing, melt half the butter in a saucepan. Add the onion and fry over a low heat until soft.

  2. 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.

  3. Divide the stuffing between the 4 fish, reshaping them carefully to make sure the stuffing will not fall out.

  4. Place each herring carefully in the dish, cover with the buttered foil and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 40-45 minutes.

  5. Meanwhile, prepare the sauce. Melt the butter, stir in the flour, then gradually add the milk to form a smooth paste.

  6. 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.

  7. Serve the herrings with lemon wedges, flat leaf parsley, the hot mustard sauce and boiled new potatoes.