Herrings in Mustard Sauce
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:
- 2 oz butter
- 2 oz flour
- 1 pint hot milk
- 1 tsp dry English mustard
- 1 tbsp spoon wine or vinegar or 1 tbsp Dijon-style mustard
- 1 tsp sugar
- Lay the herrings flat on a board and sprinkle the flesh with the lemon juice and salt and black pepper to taste.
- Put under a preheated hot grill and cook until tender, about 8 minutes each side.
- Meanwhile, make the sauce. Melt the butter in a pan, stir in the flour and cook for 2 minutes, stirring constantly.
- Remove the pan from the heat and gradually add the hot milk, stirring vigorously.
- When all the milk has been incorporated, add the mustard, sugar and salt and pepper to taste.
- 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.
- Transfer the grilled herrings to a hot serving platter, coat with the mustard sauce and serve immediately.
Calories: 634 kcal
Carbohydrates: 20 g
Protein: 51 g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 192 mg
Sodium: 392 mg
Potassium: 1031 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 785 IU
Vitamin C: 16 mg
Calcium: 290 mg
Iron: 4 mg