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Smoked herring fillets Fécampoise style
A simple and flavorful Norman starter made with smoked herring fillets poached in milk, topped with a creamy butter-and-flour sauce, served with hard-boiled eggs, chives, and small lamb's lettuce leaves.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Hot milk can splatter: handle with care.
- • Use oven mitts when removing the saucepan from the heat.
- • The fish must reach an internal temperature of at least 60°C.
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