Cumberland Stuffed Herrings With Mustard Sauce Food

CUMBERLAND STUFFED HERRINGS WITH MUSTARD SAUCE

Steps:

• 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.

HERRINGS ROLLED WITH MUSTARD & PANCETTA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Lay the fillets, skin-side down, brush them with mustard and lay a slice of pancetta on each. Starting from the tail end, roll the fillet up with the pancetta into a spiral, then secure with a toothpick, a bay leaf and a lemon slice. Sit the fillets in a baking tray or ceramic dish.
• Drizzle the fillets with olive oil, then roast for 15-20 mins until cooked through and starting to brown at the edges. Serve 2 fillets per person with new potatoes or a crunchy apple and onion salad.