Fresh Herring with Mustard Sauce

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 herring per person
  • Salt and pepper
  • Melted butter

For the mustard sauce

  • 10 fl oz (300 ml) fish stock
  • 1 glass wine
  • 10 fl oz (300 ml) double cream
  • English mustard
  • Butter


Season the herrings with salt and pepper. Brush with melted butter and grill for a few minutes on each side until the fish is a golden brown colour.

To make the sauce, put the stock and wine in a pan and reduce to about one third of its original quantity. Add the cream and cook until of a sauce-like consistency. Add a little mustard to taste and a few knobs of butter for richness and adjust the seasoning. Strain the sauce through a fine sieve and serve separately.