Herrings à la Nantaise

Ingredients

• soft-roed herrings (6 soft roes)
• flour
• coating à l'anglaise
• butter
• salt
• pepper
• mustard
• 125 grammes melted butter

Instructions

1. Take soft-roed herrings, score them, pass them through flour and bread them à l'anglaise.
2. Cook them in butter.
3. Take half a soft roe from each herring and pass these soft roes through a fine sieve.
4. Season the purée with salt and pepper and add a little mustard.
5. Mount the purée with melted butter, allowing 125 grammes of butter per 6 whole soft roes.