Fried Herrings with Mustard Sauce

Serves 4 ● Prep Time 10 Mins ● Cooking Time 15 Mins
Herrings are often overlooked because they have a reputation for being really strong-flavoured but we love them! They’re also a great source of omega 3. This is a really good light dish, delicious with a peppery salad of water cress and rocket. It goes equally well with mashed potato if you fancy something more substantial.
method

Vegetable oil, for frying

Salt and pepper, to season

8 small herring fillets, approx. 60g each

Knob of butter


MUSTARD SAUCE

2 shallots, finely chopped

3 tbsp dry white wine

1 tbsp Aspall Organic Cyder Vinegar

100ml good fish stock

2 tsp English mustard

150ml double cream

2 tbsp fresh flat leaf parsley, chopped

Salt and pepper, to season

1. To make the mustard sauce, gently fry the shallots in a little vegetable oil until they start to soften. Add the white wine and Aspall Organic Cyder Vinegar and simmer for 5 minutes. Then add the fish stock and mustard. Simmer again until you only have a couple of tablespoons of liquid left.

2. Add the cream to the pan and simmer again until the sauce has reduced by half. Now add half of the parsley, season to taste and simmer gently for one more minute.

3. Meanwhile, heat a little more vegetable oil in a non-stick pan, season the herring fillets generously and fry them over a moderate heat, skin side down first, for 2-3 minutes on each side.

4. Towards the end of the cooking time, add the knob of butter to the pan.

5. Spoon the sauce onto warmed plates, arrange the herring fillets on top, then drizzle with the butter and juices from the pan. Sprinkle with the remaining parsley and serve.

ingredients

Vegetable oil, for frying

Salt and pepper, to season

8 small herring fillets, approx. 60g each

Knob of butter


MUSTARD SAUCE

2 shallots, finely chopped

3 tbsp dry white wine

1 tbsp Aspall Organic Cyder Vinegar

100ml good fish stock

2 tsp English mustard

150ml double cream

2 tbsp fresh flat leaf parsley, chopped

Salt and pepper, to season

method

1. To make the mustard sauce, gently fry the shallots in a little vegetable oil until they start to soften. Add the white wine and Aspall Organic Cyder Vinegar and simmer for 5 minutes. Then add the fish stock and mustard. Simmer again until you only have a couple of tablespoons of liquid left.

2. Add the cream to the pan and simmer again until the sauce has reduced by half. Now add half of the parsley, season to taste and simmer gently for one more minute.

3. Meanwhile, heat a little more vegetable oil in a non-stick pan, season the herring fillets generously and fry them over a moderate heat, skin side down first, for 2-3 minutes on each side.

4. Towards the end of the cooking time, add the knob of butter to the pan.

5. Spoon the sauce onto warmed plates, arrange the herring fillets on top, then drizzle with the butter and juices from the pan. Sprinkle with the remaining parsley and serve.