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Print this Recipe    Stuffed Herrings

Cumberland Stuffed Herrings with Mustard Sauce
Yield: 4 servings

4 225g herrings with roe; cleaned no heads and fins
300 ml milk
25 g fresh breadcrumbs
1 small onion; finely chopped
25 g butter
3 tablespoons plain flour
1 teaspoon English mustard
1 teaspoon white wine vinegar

Preheat oven to 180 C / 350 F / Gas 4 Put the roes in a small
saucepan with the milk. Bring to the boil and simmer gently for
5 minutes. Drain, reserving the milk. Finely chop the roes. Open
out the fish on a board, inner side down and press lightly down
the middle to loosen the backbone. Gently ease the backbone away.
Mix together the breadcrumbs and onion and add the chopped roes.
Spread on the open herrings. Fold the herrings over to enclose
the stuffing. Cover and bake for 20 minutes until tender. Meanwhile,
put the butter, flour and the reserved milk in a saucepan. Heat,
whisking continuously, until the sauce thickens, boils and is
smooth. Simmer for 1-2 minutes. stir in the mustard and vinegar
and serve with the herrings.


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