Grilled Herring in Mustard Sauce
Herring are an underused ingredient in the world of starter recipes, so if you want to give them a whirl try this recipe which includes butter, mustard, lemon, white wine and potatoes. This is so tasty.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 8 1x
- Category: Starter
- Cuisine: English
Ingredients
Scale
- 4 herrings, split and de-boned
- 1 lemon
- 470ml (1 pint) hot milk
- 50g (1.75 oz) flour
- 50g (1.75 oz) butter
- 1 teaspoon English mustard
- 1 tablespoon white wine
- 2 medium potatoes
- 2 thick slices wholemeal bread, cubed
- ½ white onion
- 1 gherkin (green pickle), to garnish
- 2 sprigs fresh parsley, to garnish
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cut 2 thin slices out of the middle of the lemon and reserve them for the garnish.
- Sprinkle the juice from the remaining lemon over the herrings.
- Sprinkle some salt and black pepper over them.
- Peel and slice the potatoes and boil them until tender.
- Preheat the grill and cook the fish until it is tender.
- This will take about 8 minutes per side.
- Cut the cooked herrings into 1 inch (3 cm) pieces.
- Melt the butter in a saucepan and whisk in the flour.
- Keep cooking and whisking for 2 minutes, then take the mixture off the heat and stir in the hot milk.
- Add the mustard, wine and a little salt to taste.
- Put the sauce back in the pan and bring it to the boil.
- Turn the heat down and let it simmer for a minute or until the mustard sauce is thick.
- Pour the sauce on to a serving dish and arrange the potato slices on top.
- Arrange the herring slices over the potatoes.
- Peel the onion and slice it thinly, separating the slices into rings.
- Garnish the potato and herring starter with the onion rings, bread cubes, lemon slices, gherkin and the sprigs of fresh parsley.
- Serve immediately.