4 herrings, cleaned and boned
salt
coarse oatmeal for coating
2 tbsp (25 g) 1 oz butter
salt
coarse oatmeal for coating
2 tbsp (25 g) 1 oz butter
for the mustard sauce
1 onion
2 tbsp (25 g) 1 oz butter
1 tbls (14 g) 1 1/2 oz flour (All purpose)
1 teaspoon dry mustard
2/3 cup (150 ml) 1/4 pt vinegar
2/3 cup (150 ml) 1/4 pt water
2 tbsp (25 g) 1 oz butter
1 tbls (14 g) 1 1/2 oz flour (All purpose)
1 teaspoon dry mustard
2/3 cup (150 ml) 1/4 pt vinegar
2/3 cup (150 ml) 1/4 pt water
method
1. Rub the herrings with salt, then coat with oatmeal, pressing it on well with a knife.
2. Melt the butter in a frying pan and fry the herrings for about 15 minutes or until golden brown on both sides and cooked through.
3. To make the mustard sauce, chop the onion finely and fry in the butter until light brown.
4. Add all the other ingredients and then bring gently and slowly to the boil, stirring all the time.
5. Simmer gently without a lid for 15 minutes.
6. Pour the mustard sauce over the fish and serve hot.
2. Melt the butter in a frying pan and fry the herrings for about 15 minutes or until golden brown on both sides and cooked through.
3. To make the mustard sauce, chop the onion finely and fry in the butter until light brown.
4. Add all the other ingredients and then bring gently and slowly to the boil, stirring all the time.
5. Simmer gently without a lid for 15 minutes.
6. Pour the mustard sauce over the fish and serve hot.
serving amount
serves 4
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