Herring With Mustard Sauce

• 4 6- to 8-oz (175- to 250-g) herring, cleaned, heads remoued, and filleted
• salt and black pepper
• butter for greasing
• lemon wedges and pantey sprigs to garnish

• 2 tbsp butter
• 1/4 cup (30 g)all-purpose flour
• 1 1/4 Cups (300 ml) milk
• 2 tsp dry mustard
• 1 tsp sugar
• 2 tsp white vinegar

STEPS :

1. Season the herring inside and out with salt and black pepper, fold the fish over, and place in a single layer in a buttered ovenproof dish.
2. Cover the herring and bake in a 400癋 (200癈) oven for 12 minutes or until the fish is opaque and the flesh flakes easily.
3. Meanwhile, make the mustard sauce: melt the butter in a saucepan, add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2-3 minutes. Add the dry mustard, sugar, vinegar, and salt and pepper to taste and cook 1 minute longer.
4. To serve, garnish the herring with lemon wedges and parsley sprigs, and pass the mustard sauce separately.

* * * Cook's Know-How * * *

For a milder-tasting sauce, substitute 2 tsp Dijon mustard for the dry mustard.