Fish With Mustard Seeds Recipes

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.

SLOW-ROASTED FISH WITH MUSTARD AND DILL

Steps:

• Heat oven to 200 degrees. Cut lemon in half, juice half and set aside. Chop remaining half and mix in a bowl with half the ginger, half the dill and 1/2 teaspoon mustard seeds. Season with salt and pepper. Rub outside of fish with 1 tablespoon oil. Fill cavity with ginger, lemon and dill mixture.
• Cut 2 large sheets parchment a good 3 inches bigger, all around, than the fish. Place the fish on 1 sheet, cover with second and crimp the sheets together to enclose the fish tightly. Place package, crimped side down, on a baking sheet. Roast for 1 hour.
• Meanwhile, heat remaining oil in a small skillet, add rest of ginger and the shallot and sauté on low until shallot is translucent. Add remaining mustard seeds. Stir in reserved lemon juice and the wine. Cook on low 2 to 3 minutes, until slightly reduced. Stir in mustard and crème fraîche and cook another few minutes until sauce has thickened a bit. Season with salt and pepper and remove from heat.
• When fish is cooked, remove it to a large platter or cutting board, turning the package crimped side up. Remove top sheet of parchment. Use a spatula to lift off top layer of fish; place on a serving dish. Lift out bones. Place bottom layer of fish on dish. Gently reheat sauce, fold in remaining dill, spoon sauce down the center of each fillet and serve.

BENGALI MUSTARD FISH

Steps:

• In a bowl, marinate the fish in 1/4 tsp turmeric and a good pinch of salt, tossing to coat, then set aside. Using a spice grinder or a pestle and mortar, grind the mustard seeds to a fine powder. Put the tomato, garlic, 2 or 3 green chillies, the powdered mustard seeds, 1/2 tsp turmeric, a pinch of salt and 150ml water in the small bowl of a food processor and blitz to a smooth paste.
• Heat 3 tbsp of the mustard oil in a medium-sized non-stick pan until smoking, then take off the heat and wait for 30 secs. Add the nigella seeds to the pan and allow to sizzle for 10 secs, then add the paste. Cook over a medium heat, stirring occasionally, until all the excess liquid has evaporated and the paste releases its oil. Lower the heat and continue cooking for another 4 mins or so, until it darkens a little. Add 400ml water and the remaining chillies, bring to a boil and simmer for 7-8 mins until it has a medium consistency, not too watery. Check the seasoning and keep on a low heat while you fry the fish.
• Heat the remaining oil in a frying pan until smoking. Add the fish and fry on all sides for around 6 mins until golden brown. Add the fish to the mustard sauce, bring back to the boil and cook for 2 mins. Sprinkle on the coriander leaves and serve with rice, if you like.

FISH IN MUSTARD SAUCE

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.

FISH WITH GROUND MUSTARD SEEDS

Steps:

• 1. Place the fish pieces in a large non-reactive bowl, add the turmeric and salt, and mix well, making sure all the pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator at least 1 hour and up to 24 hours.2. In a small bowl, mix together the mustard seeds and oil, then add about 1/4 cup water to make a paste. Transfer to a large nonstick wok or saucepan and stir over medium heat, adding a sprinkling of water every now and then, until the paste is well-cooked, about 10 minutes.3. Add the remaining water and bring to a boil over high heat. Add the fish and any juices that might have collected in the bowl, and boil again.4. Add the green chili peppers and curry leaves. Reduce the heat to medium-low and simmer, turning once, until the fish is just flaky and opaque inside, 3 to 5 minutes per side. Transfer to a serving dish, garnish with the cilantro sprigs, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SALMON WITH MAPLE AND MUSTARD SEED SAUCE

Steps:

• Heat the oil in a non-stick pan until it is very hot.
• Pat the fish dry, remove the skin and season both sides with salt and pepper, to taste.
• Put the fish, skin (now skinless) side down and cook for about 4 minutes. Turn over and sear on the other side, for another 3-4 minutes.
• While the salmon is cooking, mix the water, mustard, maple syrup, garlic, mustard seeds, dill and scallions together.
• Remove the salmon and place on a covered plate and cover loosely with foil to keep it warm.
• Remove the pan from the heat for about one minute. Return to the heat and pour in the mustard/maple mixture. Whisk the ingredients into the pan and allow the liquid to reduce slightly.
• Pour the sauce over the fish and serve.