Herrings in the style of Fécamp

Easy

20 min

20 min

INCLUSIONS (FOR 3 PEOPLE)

• 350 g herring fillets
• 30 g wheat flour
• 50 cl milk
• 4 eggs
• 30 g butter
• salt

PREPARATION

1. Place the herring fillets in a saucepan
2. Cover with the boiling, salted milk
3. Cook for about ten minutes on low heat
4. In parallel, Cook the eggs for 10 minutes in boiling water
5. Cut the eggs in half lengthwise
6. Once the herring fillets are cooked, drain them and put them in an ovenproof dish
7. Set aside the milk from the cooking
8. Melt the butter in a saucepan
9. Once the butter has melted, add the flour
10. Stir quickly with a wooden spoon
11. Let it cook until the flour has absorbed the butter
12. Then add the cooking milk
13. Let it cook for 5-7 minutes, stirring to make a creamy sauce to cover the herring fillets
14. Hard-boiled eggs are used to garnish the plates

Happy eating!