Smoked herring fillets Fécampoise style

Ingredients

• 300 g Smoked herring fillets (sweet) (Boneless fillets, lightly smoked)
• 4 pcs Eggs (Medium-size eggs)
• 25 g All-purpose flour (Can be replaced with cornstarch for a lighter sauce)
• 30 g Unsalted butter (At room temperature)
• 250 ml Whole milk (25 cl)
• 10 g Fresh chives (Finely chopped)
• 30 g Lamb's lettuce (corn salad) (Small leaves for garnish)
• 1 pinch Ground black pepper (To taste)
• 1 pinch Nutmeg (Optional, grated)

Instructions

1. Cooking hard-boiled eggs

   Place the eggs in a saucepan of cold water, bring to a boil, then cook for 9 minutes.

   Time: PT9M

   Temperature: 100°C

2. Cool and cut the eggs

   Transfer the eggs to an ice-water bath for 2 minutes, peel them and cut in half.

   Time: PT5M

3. Poach the herring in milk

   Pour 250 ml of milk into a saucepan, add the herring fillets, heat over low heat until simmering then poach for 8 minutes.

   Time: PT10M

   Temperature: 80°C

4. Reserve the fish

   Carefully remove the fillets with a slotted spoon, place them on a warm plate and cover with a sheet of aluminum foil to keep warm.

   Time: PT2M

5. Prepare the creamy sauce

   Melt 30 g of butter in a saucepan, add 25 g of flour and whisk for 2‑3 minutes until the mixture turns lightly golden. Gradually incorporate the cooking milk while whisking continuously, let thicken for 3‑4 minutes, season with black pepper and a pinch of nutmeg.

   Time: PT5M

   Temperature: 80°C

6. Plating

   Arrange the herring fillets on the plates, drizzle with sauce, add the halved hard-boiled eggs, sprinkle with chopped chives and place a few lamb's lettuce leaves around for colour.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

26 g

Carbohydrates

11 g

Fat

27 g

Fiber

0 g

Ingredient Substitutions

• Instead of Smoked herring fillets (sweet): Smoked trout fillet, Smoked salmon fillet
• Instead of All-purpose flour: Cornstarch
• Instead of Unsalted butter: Margarine, Olive oil (for a lighter version)
• Instead of Whole milk: Semi-skimmed milk, Unsweetened almond milk
• Instead of Fresh chives: Flat-leaf parsley, Tarragon
• Instead of Lamb's lettuce (corn salad): Arugula, Young spinach

Equipment Needed

• Saucepan (for the eggs)
• Saucepan (for poaching the herring)
• Saucepan (for the sauce)
• Whisk
• Skimmer or small strainer
• Chef’s knife
• Cutting board
• Measuring tool (measuring cup or scale)
• Spatula or sauce spoon
• Serving plate
• Aluminum foil (optional)

Critical Steps — Do Not Skip

• Precise cooking of the eggs (9 min) to achieve a slightly creamy yolk.
• Poach the herring over low heat in milk to preserve its delicate texture.
• Make the sauce without lumps and achieve a coating consistency.

Chef Tips from the Video

• Use whole milk for a richer sauce.
• Add a small knob of cold butter at the end of the sauce to make it even shinier.
• Freshly chopped chives added just before serving retain all their flavor.

Troubleshooting

Storage

Refrigerator: Store the fish and sauce separately in airtight containers, consume within 2 days.

Freezer: Not recommended for poached herring; the texture deteriorates.

Room temperature: Serve immediately, do not leave at room temperature for more than 30 minutes.

Make-Ahead Tips

• Fillets can be poached ahead of time and gently reheated in a bain‑marie.
• The sauce keeps for 24 h in the refrigerator; gently reheat while whisking before serving.