Herrings with Mustard Sauce

Sometimes the simple things of life are the best – even in cooking! This recipe for Herrings with Mustard Sauce is an excel-lent example as it makes an economical family meal that is really delicious. Serve it with boiled new potatoes and Brussels sprouts.

8 herrings, filleted and halved

1 tablespoon lemon juice eggs, lightly beaten

2 teaspoons dry mustard

½ teaspoon salt

½ teaspoon black pepper

1 oz. flour

1 oz. butter

6 lemon wedges

4 oz. butter

½ teaspoon salt

½ teaspoon white pepper

1 teaspoon dry mustard

Wash the herring fillets under cold, running water and pat them dry with kitchen paper towels. Sprinkle the her-rings with the lemon juice and set aside.

In a shallow bowl, combine the eggs, mustard, salt and pepper, beating with a fork until the ingredients are well blended.

Sprinkle the flour on to a plate or a sheet of greaseproof or waxed paper.

Dip the fillets, one at a time, in the egg mixture, then roll them in the flour, coating them on all sides. Set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the fillets and cook them for 2 to 3 minutes on each side, or until the flesh flakes easily when tested with a fork. Remove the pan from the heat and transfer the fillets to a warmed serving plate. Keep warm while you make the sauce.

In a small saucepan, melt the butter over low heat. Stir in the salt, pepper and mustard and beat the mixture with a fork or spoon until the ingredients are well blended. Remove the pan from the heat and pour the sauce over the herrings.

Garnish with the lemon wedges and serve at once.