Mustard sauce is one of the classic accompaniments for fish and it goes especially well with the richness of herrings.
4 herrings, split and boned out
Juice of 1 lemon
Salt and freshly ground black pepper
for the mustard sauce:
50 g (2 oz) butter
50 g (2 oz) flour
600 ml (1 pint) hot milk
1 tsp dry English mustard and 1 tbsp spoon wine or vinegar, or 1 tbsp Dijon-style mustard 1 tsp sugar
1. Lay the herrings flat on a board and sprinkle the flesh with the lemon juice and salt and black pepper to taste.
2. Put under a preheated hot grill and cook until tender, about 8 minutes each side.
3. Meanwhile, make the sauce. Melt the butter in a pan, stir in the flour and cook for 2 minutes, stirring constantly.
4. Remove the pan from the heat and gradually add the hot milk, stirring vigorously.
5. When all the milk has been incorporated, add the mustard, sugar and salt and pepper to taste.
6. Return the pan to the heat and bring slowly to the boil, stirring constantly. Lower the heat and simmer gently for 1 to 2 minutes or until the sauce thickens.
7. Transfer the grilled herrings to a hot serving platter, coat with the mustard sauce and serve immediately.
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