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Friday Fish - Herring with Mustard and Buttermilk sauce


 
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simonj
Rank attained: Pedunculate oak tree


Joined: 12 May 2010
Posts: 305
Location: Connemara

PostPosted: Fri Mar 11, 2011 10:55 am    Post subject: Friday Fish - Herring with Mustard and Buttermilk sauce Reply with quote

Again, being in Holland visiting, I go back to the old North Sea / Baltic staple.
This is basically a Scandinavian dish adapted for more Irish style ingredients.

I'll get some photos up on the blog later later when I can.

One thing we love with our fish is the sharp tang of citrus like lemon, so the buttermilk and mustard sauce gives that flavour.

This is a simple dish, get the potatoes down when you turn on the oven to pre-heat, and put the beans in a steamer about 5 minutes before the fish are done.
Takes about 25 - 30 minutes to cook if the fish are pre-cleaned.

ingredients (serves 2)

4 large herrings
cooking oil

for the sauce
3 tbsp (1 1/2 oz) 40 g butter
30 g (about a 1/4 teacup (1 oz)) plain flour
300 ml (1/2 pint) buttermilk
1 tablespoon Dijon wholegrain mustard
salt and freshly ground black pepper

* Some sugar or honey on standby (see note)

parsley and lemon wedges, for garnish

method
1. Heat the oven to 200°C (400 F) gas mark 6 and butter a deep ovenproof dish. Remove the heads from the fish, clean, gut, scale and bone them. Rinse and pat dry.

2. Slash the skins diagonally with a sharp knife two or three times on each side. Brush with a little oil. Put the herrings in the dish, cover and bake in the oven for about 20 minutes, until the flesh is no longer pinky.

3. Meanwhile, make the sauce. Melt the butter in a saucepan, stir in the flour and cook for a minute. Gradually blend in the milk, stirring. Add the mustard and bring to the boil slowly, stirring until thickened. Season to taste.

* While tasting, if you find the sauce too sharp add sugar or honey to sweeten slightly

4. Serve the herrings with the sauce poured over, I plated up with some potatoes and buttered green beans.

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http://www.irishkitchengarden.com/
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