Herrings – 4 (gutted and cleaned)
Olive oil – 1 tbsp
Pepper – ¼ tsp
Coarse grain mustard – 2 tsp
White wine vinegar – 1 tbsp
Mayonnaise – 75 gms
Sour cream – 90 ml
Spring onions – 3 (finely chopped)
- Place herrings on rock of grill pan; brush lightly with oil and season with half salt and pepper.
- Grill under preheated grill for 6 minutes; turn fish carefully, brush once again with oil and grill for a further 6 minutes.
- While fish are cooking, make the sauce. Mix the mustard with the wine vinegar, then beat in the mayonnaise and soured cream. Mix in the spring onions.
- Serve the fish with its sauce, plain boiled potatoes and tomato salad.
If two or three cuts are made in the fleshiest part of each fish, they will cook more evenly.