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