Cumberland Stuffed Herrings with Mustard Sauce
Mustard sauce makes a good accompaniment to the oily flesh of herrings and English mustard has the 'bite' needed to make a good contrast with the rich fish. If herrings are unobtainable, you can use small mackerel or if only large fish of either type are available, serve each person a half.
- 4 herrings with roe or small mackerel each weighing about 8 oz, head and fins removed and cleaned
- 1/2 pint fresh milk
- 1 oz fresh breadcrumbs
- 1 small onion skinned and finely chopped
- salt and pepper
- 1 oz butter
- 3 tbsp plain flour
- 1 tsp prepared English mustard
- 1 tsp white wine vinegar
- 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. Season to taste and spread on open herrings. Fold herrings over to enclose the stuffing.
- Cover and bake at 180°C (350°F) mark 4 for 20 minutes, until tender.
- Meanwhile, put the butter, the 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 mustard and vinegar, adjust seasoning and serve with herrings.
Calories: 499 kcal
Carbohydrates: 15 g
Protein: 44 g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 157 mg
Sodium: 333 mg
Potassium: 870 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 485 IU
Vitamin C: 5 mg
Calcium: 206 mg
Iron: 3 mg