Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cumberland Stuffed Herrings With Mustard Sauce Recipe
    Lost? Site Map

    Cumberland Stuffed Herrings With Mustard Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Darkhunter's Note:

    Posted for ZWT6 Great Britain leg of tour.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 4 whole herrings, cleaned, heads and fins removed, Making sure roe is included (about 8 oz each)
    • 1 pint milk
    • 1 ounce fresh breadcrumb
    • 1 small onion, finely chopped
    • 1 ounce butter
    • 3 tablespoons flour
    • 1 teaspoon English mustard
    • 1 teaspoon white wine vinegar
    • nonstick cooking spray

    Directions:

    1. 1
      Pre-heat oven to 350°F Spray baking dish with non-stick spray.
    2. 2
      Bring the milk to a boil and add roe. Simmer for 5 minutes. Drain, reserving the milk. Finely chop the roe and reserve.
    3. 3
      Open the fish out on a board, inner side down and press lightly down the middle to loosen the backbone. The backbone should be pulled away gently. Discard. Turn herrings over.
    4. 4
      Combine the breadcrumbs, onion and the reserved roe. Spread mixture on the opened herrings. Fold together and lay, folded, in baking dish.
    5. 5
      Cover and bake for 20 minutes until tender.
    6. 6
      While the herrings bake, combine butter, flour and reserved milk in a saucepan. Whisk together until smooth. Heat, whisking constantly, over medium heat, until sauce thickens and boils. Reduce heat and simmer for 1-2 minutes, making sure sauce does not burn.
    7. 7
      Stir in the mustard and vinegar and serve alongside the herrings.
    8. 8
      If English mustard is unavailable, use any mustard with a definite "bite" to offset the oiliness of the flesh.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Cumberland Stuffed Herrings With Mustard Sauce

    Serving Size: 1 (159 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 191.1
     
    Calories from Fat 98
    51%
    Total Fat 10.9 g
    16%
    Saturated Fat 6.5 g
    32%
    Cholesterol 32.3 mg
    10%
    Sodium 156.2 mg
    6%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.2 g
    5%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    whole herrings

    white wine vinegar

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites