Name Herrings with mustard sauce


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* 4 herrings, cleaned, gutted and boned
* 4 x 15ml spoons (4 tablespoons) wholemeal breadcrumbs
* 1/2 apple, grated
* 1 small onion, peeled and finely chopped
* 1 x 5ml spoon (1 teaspoon) lemon juice
* 25g (1 oz) melted Stork
* Sauce
* 25g (1 oz) Stork margarine
* 25g (l oz) flour
* 425ml (3/4 pint) milk
* 1 x 15ml spoon (1 tablespoon) dry mustard
* 1 x 15ml spoon (1 tablespoon) wine vinegar
* Lemon wedges and parsley, to garnish

OVEN: Pre-heat to fairly hot (200°C, 400°F, Gas No. 6)
SHELF: Middle
1. Place breadcrumbs, apple, onion, lemon juice and melted Stork in a basin. Season lightly and mix well together.
2. Stuff herrings with this mixture and slash the skins 2-3 times.
3. Brush with melted Stork and place in a greased baking dish.
4. Cover and bake in pre-heated oven for 35-40 minutes. 5. Sauce: Pace all ingredients in a saucepan over a moderate heat. Bring to the boil whisking continuously until sauce is thickened and smooth.
6. Transfer baked herrings to a hot serving dish and garnish with wedges of lemon and parsley.
7. Serve sauce poured over or separately.
8. Serve with Potatoes Boulangere and a green vegetable.

Serves: 4
Preparation time: 15 mins
Cooking time: 35 mins

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