Smoked herring fillets Fécampoise style
Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking
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.
EasyFrenchServes 2
Printable version with shopping checklist
Source Video
7m
Prep
29m
Cook
10m
Cleanup
46m
Total
Cost Breakdown
Total cost:$9.08
Per serving:$4.54
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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