Kipper and Egg Sauce
10 ingredients
6 steps
Ingredients
- 1 onion, chopped
- 1 bay leaf
- 40 g butter
- 40 g flour
- 560 ml milk
- 200 g herring fillets
- salt and pepper
- 12 lemon, zest of, grated
- 4 hard-boiled eggs, chopped
- 3 tablespoons parsley, chopped
Directions
-
1In the butter fry the onion and bay leaf.
-
2Stir in the flour, then add milk and bring to the boil, stirring.
-
3reduce heat and simmer for 3 minute.
-
4Flake the kippers, removing any fins, and add to the sauce, with seasoning to taste, add the lemon rind.
-
5Transfer to a bowl or basin and cover with cling film, pressing onto the surface of the sauce to prevent a skiin forming.
-
6before serving reheat and add the chopped boiled eggs and parsley.
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