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.
© 1988 Keith Floyd estate. All rights reserved.