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 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 unavailable, you can use
small mackerel or if only large fish of either type are unavailable,
serve each person a half.
INGREDIENTS: Herrings with roe - 4 each about 225g (8 oz), cleaned, heads and fins removed, Milk - 300 ml (* pint), Fresh breadcrumbs - 25g (1 oz), Onion - 1 small, finely chopped, Butter - 25g (1 oz), Plain flour - 3 tbsp, English mustard - 1 tsp, White wine vinegar - 1 tsp.
COOKING: 1. Pre-heat oven to 180C / 350F / Gas 4.
2. 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.
3. 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.
4. Mix together the breadcrumbs and onion and add the chopped
roes. Spread on the open herrings. Fold the herrings over to
enclose the stuffing.
5. Cover and bake for 20 minutes until tender.
6. 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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