Fried Herrings with Mustard Sauce

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Fried Herrings with Mustard Sauce

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes


Method →
  • Vegetable oil, for frying
  • Salt and pepper, to season
  • 8 small herring fillets, approx. 60g each
  • Knob of butter
  • For the mustard sauce:
  • 2 shallots, finely chopped
  • 3tbsp dry white wine
  • 1tbsp Aspall Organic Cyder Vinegar
  • 100ml good fish stock
  • 2tsp English mustard
  • 150ml double cream
  • 1tbsp fresh flat leaf parsley, chopped
  • Salt and pepper, to season


1. To make the mustard sauce, simmer the shallots in the white wine and Aspall Organic Cyder Vinegar, 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 the parsley, season to taste and simmer gently for one more minute.
3. Meanwhile, heat a little vegetable oil in a non-stick pan, season the herring fillets generously and fry them, 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.

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