Instructions: Scale the fish and trim off the heads and fins using scissors.

Split the fish in half along the belly (where it has been slit and cleaned) then open flat and place on a board skin side up.

Press down firmly along the backbone then turn over and remove backbone using a small knife to loosen the bones.

Coat both sides of the fish in oatmeal pressing it on well.

Line the grill pan with foil place under the grill to heat.

When the grill is red hot place the fish skin side down on the foil and grill for 10 to 12 minutes until golden.

While the fish is cooking make the sauce.

Melt the butter add the onion and fry gently until very soft and golden.

Stir in the flour followed by 280 ml (1/2 pt) water.

Bring to the boil stirring constantly and simmer for 5 minutes.

Stir in the cream mustard and seasoning.

Serve piping hot with the herrings.

Serves 4

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