Kipper and Egg Sauce

I found this sauce in my little cook-ahead meals. I use this sacue as a pancake filling or tortilla filling, but is also very nice with rice pasta or potatoes.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  onion, chopped
• 1  bay leaf
• 40  g butter
• 40  g flour
• 560  ml milk
• 200  g herring fillets
•  salt and pepper
• 1⁄2 lemon, zest of, grated
• 4  hard-boiled eggs, chopped
• 3  tablespoons parsley, chopped

Directions

1. In the butter fry the onion and bay leaf.
2. Stir in the flour, then add milk and bring to the boil, stirring.
3. reduce heat and simmer for 3 minute.
4. Flake the kippers, removing any fins, and add to the sauce, with seasoning to taste, add the lemon rind.
5. Transfer to a bowl or basin and cover with cling film, pressing onto the surface of the sauce to prevent a skiin forming.
6. before serving reheat and add the chopped boiled eggs and parsley.