02 January 2013,21:21 by

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The Cumberland stuffed herrings with mustard sauce is your best seafood choice. Its main ingredients enclose fresh milk, plain flour, English mustard, fresh bread crumbs, wine vinegar and other seasonings. This dish is perfectly suited to fully enjoy your meal without spending a lot of money.
Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Put the roes in a small saucepan with the milk. Bring to the boil and simmer gently for 5 minutes.
  • Drain, reserving the milk. Finely chop the roes.
  • Open out the fish on a board, inner side down, and press lightly down the middle to loosen the backbone. Gently ease the backbone away.
  • Mix together the breadcrumbs and onion and add the chopped roes.
  • Season to taste and spread on open herrings. Fold herrings over to enclose the stuffing.
  • Cover and bake at 180°C (350°F) mark 4 for 20 minutes, until tender.
  • Meanwhile, put the butter, the flour and the reserved milk in a saucepan.
  • Heat, whisking continuously, until the sauce thickens, boils and is smooth.
  • Simmer for 1-2 minutes. Stir in mustard and vinegar, adjust seasoning and serve with herrings.
  • Serve it hot.


  • 2 herrings with roe or small mackerel, head and fins removed and cleaned
  • 150 ml fresh milk
  • 15 grams fresh breadcrumbs
  • ½ small onion, skinned and finely chopped
  • Salt and pepper
  • 15 grams butter
  • 30 ml plain flour
  • 2 ml prepared English mustard
  • 2 ml white wine vinegar

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