Lowerstoft Herrings

This classic English preparation highlights the delicate flavor of fresh herrings poached gently in highly salted water. The method preserves the fish's integrity while infusing it with a subtle brine. Served alongside creamy boiled potatoes, the dish is elevated by a sharp, smooth mustard sauce made with butter, flour, and white wine vinegar. It is a hearty, comforting meal that reflects traditional coastal cooking. Perfect for a simple dinner, this recipe offers a nostalgic taste of British cuisine with minimal fuss and maximum flavor.

Cooking Method: Poaching

Cuisine: British

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 0.0

Description

This classic English preparation highlights the delicate flavor of fresh herrings poached gently in highly salted water. The method preserves the fish's integrity while infusing it with a subtle brine. Served alongside creamy boiled potatoes, the dish is elevated by a sharp, smooth mustard sauce made with butter, flour, and white wine vinegar. It is a hearty, comforting meal that reflects traditional coastal cooking. Perfect for a simple dinner, this recipe offers a nostalgic taste of British cuisine with minimal fuss and maximum flavor.

Ingredients

8 Herrings, cleaned
3 pint Salt water: use fresh

Directions

1
Prepare the poaching liquid by adding 2 oz of salt to 1 pint of water in a large pot.
2
Bring the salted water to a rolling boil over high heat.
3
Gently place the cleaned herrings into the boiling water.
4
Return the water to a boil and cook the herrings quickly for 8 to 10 minutes.
5
Drain the herrings well and keep them warm.
6
Prepare the mustard sauce by melting 1 oz of butter in a saucepan.
7
Stir in 1 tablespoon of level flour to create a roux.
8
Whisk in 1 teaspoon of dry mustard and a pinch of salt.
9
Gradually add 1/2 pint of fish stock, whisking constantly to prevent lumps.
10
Simmer the sauce until thickened, then stir in 1 tablespoon of white wine vinegar and a squeeze of lemon juice.
11
Serve the poached herrings with boiled potatoes and the prepared mustard sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 0.0kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe title suggests "Lowerstoft" which may refer to a specific regional style or be a typo for "Lowestoft," a coastal town in England known for its fishing.

Ensure the water is sufficiently salted (2 oz per pint) to properly flavor the fish during poaching.

For the mustard sauce, if fish stock is unavailable, you can substitute with chicken stock or water, though fish stock provides the most authentic flavor.

Serve immediately while hot. Leftover herrings can be stored in the refrigerator for up to 2 days and eaten cold with a simple vinaigrette.

Keywords: herrings, poached, british, mustard sauce, fish, traditional, lowerstoft, seafood, dinner, english cuisine, boiled potatoes, vinegar, butter, lemon, stock, easy

Read it online: https://www.chefs-mate.com/recipe/lowerstoft-herringsenglish/