988 Herring Fillets

Method

Remove the fillets from cured or salted herrings, skin them and soak in milk to remove the salt. Trim carefully, arrange them in a dish and coat with a sauce made as follows: To two parts of Mayonnaise add one part purée of cooked soft roes, dilute with a little vinegar, season with Cayenne and mix in a suitable quantity of equal parts of finely chopped onion, parsley, chives, celery, chervil and tarragon.

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