Fish In Mustard Sauce Recipes
MUSTARD SAUCE RECIPE, PREPARE FISH WITH MUSTARD SAUCE
Fish with mustard sauce I show you in this post. Besides the warm fish sauce I show you a recipe for cold mustard sauce. Try this dish with fried or poached salmon, cod, halibut, plaice, saithe, monkfish, perch, pike-perch, trout and carp. In this article you will find many professional chef tips from the star kitchen and tasty ideas for your home kitchen.
Provided by https://thomassixt.de/en/author/thomas/
Categories All Recipes by German Chef Thomas Sixt
Time 35m
Yield 2 Portiones
Number Of Ingredients 29
Steps:
- Peel the potatoes, cut into slices and cook covered with broth until soft. For later serving, keep the plates warm in the oven. You can also heat the plates in a microwave.
- Drain the potatoes and season with salt, pepper and nutmeg. Add the cream and butter and quickly mix with a hand mixer to a creamy puree.
- Peel and finely dice the shallots and sauté in the butter for 5 minutes in a colourless pan with allspice and bay leaf. Deglaze with Noilly Prat and white wine, add the vegetable stock and bring to the boil. Mix cold cream with cornflour and slowly pour into the boiling broth. The sauce binds when boiling. Flavour the mustard sauce with mustard and the remaining spices and keep warm for serving.
- Wash rose fish ocean perch fish fillets under running cold water. Check fillets for existing bones and cut them out generously with a knife. Cut fish fillets into portions.
- Bring the mustard sauce to the boil, remove from the heat and place the fish fillets next to each other in the sauce and poach for 3-5 minutes. Heat the mashed potatoes, season to taste again and arrange on a warm plate in the middle. Remove the fish fillets from the sauce with a skimmer and place them on top of the mashed potatoes.
- Mix the mustard sauce with a hand blender and pour into the dish. Serve decorated with dill and capers.
Nutrition Facts : Calories 1084, Carbohydrate 39, Cholesterol 362, Fat 86, Fiber 4, Protein 42, SaturatedFat 48, Sodium 3029, Sugar 4
FISH IN MUSTARD SAUCE
I have it on hearsay that this is a traditional recipe from the coast of Bengal. Flavourful of spicyness with very little heat. Best served with plain steamed/boiled rice and a cucumber raita on the side. Use fish of your choice. *After the first review, the correction related to the first "eleven" ingredients was effected. The recipe itself was obtained from an Indian chef at an international convention. Having enjoyed the dish myself, and having made it subsequently, I posted this on Recipezaar. Being equally perplexed after the first review, I researched the Bengali fish dishes and found essentially the same recipe cited elsewhere. The only advice I can offer is: 1. Do not try the recipe if you equate spiciness with heat and expect the mustard sauce to be anything like the Western commercial mustards. 2. If your sauce and taste preference leans towards the traditional Indian dry "khaari's," this dish will not appeal to you.
Provided by GT in SA
Categories Asian
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Wash fish, sprinkle with salt and set aside to firm up.
- Grind first 10 (ten) ingredients with lemon juice to make a paste.
- Fry paste in oil for 6-7 minutes, adding water as and when required to prevent burning.
- Add tomatoes, saute for 2 minutes then add 2 cups boiling water. Season with salt to taste.
- Add fish pieces, cook until done (+/- 10min) and serve garnished with chopped coriander leaves.
MUSTARD SAUCE FOR FISH
Make and share this Mustard Sauce for Fish recipe from Food.com.
Provided by Molly53
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
- Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
- Add mustard and remaining butter.
- Serve with boiled lutfisk, haddock or cod.
MUSTARD-ROASTED FISH
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
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