Title: Green [Fresh] Herring/mackerel W/ Bavarian Mustard Sauce
Categories: German Fish Sauce
Yield: 6 Servings

6		Fresh herring or baby mackerel
		Salt
		Flour
		Corn oil; or butter or bacon fat for frying
		Sauce:
2	tb	Butter
2	tb	Onion; minced
2	tb	Flour
1/2	c	White wine or apple cider
1/2	c	Fish or white stock
		Salt, pepper and cayenne
		Lemon juice to taste
2	ts	Sharp German mustard
1	ds	Sugar
1/2	sm	Dill pickle; minced [opt'l]

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 Posted by: Jim Weller

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