Cumberland Stuffed Herrings With Mustard Sauce Recipes

CUMBERLAND STUFFED HERRINGS WITH MUSTARD SAUCE

Steps:

• Pre-heat oven to 350°F Spray baking dish with non-stick spray.
• Bring the milk to a boil and add roe. Simmer for 5 minutes. Drain, reserving the milk. Finely chop the roe and reserve.
• Open the fish out on a board, inner side down and press lightly down the middle to loosen the backbone. The backbone should be pulled away gently. Discard. Turn herrings over.
• Combine the breadcrumbs, onion and the reserved roe. Spread mixture on the opened herrings. Fold together and lay, folded, in baking dish.
• Cover and bake for 20 minutes until tender.
• While the herrings bake, combine butter, flour and reserved milk in a saucepan. Whisk together until smooth. Heat, whisking constantly, over medium heat, until sauce thickens and boils. Reduce heat and simmer for 1-2 minutes, making sure sauce does not burn.
• Stir in the mustard and vinegar and serve alongside the herrings.
• If English mustard is unavailable, use any mustard with a definite "bite" to offset the oiliness of the flesh.

MUSTARD HERRING (SENAPSILL)

Steps:

• Drain herring; place in a medium bowl.
• In a small bowl, combine egg yolks, mustard, vinegar, salt, white pepper, and sugar.
• Use a whisk to gradually beat in oil until mixture is thick and creamy.
• Stir in dill.
• Pour over herring.
• Cover and refrigerate 3 to 4 hours.
• Note: Preparation time does not include refrigeration time.

CUMBERLAND SAUCE

Steps:

• Peel the thin outside rind of the lemon and orange. Cut into shreds and put in a small saucepan. Add the water and bring to a boil. Simmer seven minutes. Scoop out and discard the shreds.
• Squeeze the juice from the lemon and orange and set aside.
• Add the Port, jelly, vinegar, mustard, salt, cayenne and lemon and orange juice.
• Bring to the boil and let simmer five minutes. Let cool. Serve.

BLACK CUMBERLAND SAUCE

Steps:

• Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
• Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
• Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
• Bring sauce to a boil; remove from heat.