Cumberland Stuffed Herrings With Mustard Sauce

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • nonstick cooking spray
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DIRECTIONS

  • Pre-heat oven to 350°F Spray baking dish with non-stick spray.
  • Bring the milk to a boil and add roe. Simmer for 5 minutes. Drain, reserving the milk. Finely chop the roe and reserve.
  • 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.
  • Combine the breadcrumbs, onion and the reserved roe. Spread mixture on the opened herrings. Fold together and lay, folded, in baking dish.
  • Cover and bake for 20 minutes until tender.
  • 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.
  • Stir in the mustard and vinegar and serve alongside the herrings.
  • If English mustard is unavailable, use any mustard with a definite "bite" to offset the oiliness of the flesh.
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