Green (Fresh) Herring or Mackerel with Bavarian Mustard Sauce
Author: Kitchens
  • 6 fresh herring or baby mackerel
  • salt
  • flour
  • corn oil; or butter or bacon fat
  • Sauce:
  • 2 Tablespoons butter
  • 2 Tablespoons onion; minced
  • 2 Tablespoons flour
  • 1/2 Cup white wine or apple cider
  • 1/2 Cup fish or white stock
  • salt, pepper and Cayenne
  • lemon juice to taste
  • 2 teaspoons sharp German mustard
  • 1 dash sugar
  • 1/2 small dill pickle; minced (optional)
  1. Clean fish and remove heads. Remove centre bone but leave fish in one piece, opened flat. Sprinkle lightly with salt and dredge in flour. Heat fat in a large heavy skillet and when hot, add fish. Fry slowly turning once until both sides are golden brown, 15-20 min. Melt butter in a saucepan. Saute onion until golden brown. Sprinkle flour onto butter, stir and cook until flour turns medium brown. Pour in liquids and whisk until smooth. Add salt, pepper, cayenne and lemon juice, stir, cover and simmer 10 min. Add mustard, sugar and pickle and simmer 5 min more. Serve the fried fish with onion rings and Bavarian mustard sauce. From: The German Cookbook by Mimi Sheraton, 1965
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