Harengs à la Calaisienne (Stuffed Herrings in Papillote, Calais Style)

Ingredients

• herrings
• 125 grammes raw Beurre à la maître-d'hôtel
• 25 grammes shallots
• 20 grammes parsley
• 25 grammes mushrooms
• oil

Instructions

1. Open the herrings along the back and withdraw the bone, keeping the roes or soft roes.
2. Mix the roes with raw Beurre à la maître-d'hôtel, allowing 25 grammes of shallots, 20 grammes of parsley and 25 grammes of chopped mushrooms to every 125 grammes of butter.
3. Stuff the herrings with this mixture.
4. Enclose each herring in a well-oiled oval papillote.
5. Cook them in the oven.