German Fish With Mustard Sauce Recipes

MUSTARD SAUCE RECIPE, PREPARE FISH WITH MUSTARD SAUCE

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.

FISH WITH MAILLE® DIJON ORIGINALE MUSTARD

Steps:

• Trim fish, then season on both sides. Heat oil in a pan (which can be transferred to the oven.) Fry steaks on one side until crisp underneath. Using a pastry brush, paint Maille® Dijon Originale mustard over the top side of the cod.
• Place in a pre-heated oven at 400 degrees F for around 5 minutes, depending on thickness.
• Sprinkle with chopped parsley and serve.

GERMAN FISH WITH MUSTARD SAUCE

Steps:

• Place water, lemon, onions, carrots, bay leaves, peppercorns in a deept skillet and bring to a boil over high heat.
• Add fish in a single layer.
• Reduce heat to low and simmer, covered, for about 10 minutes or until fish flakes easily.
• Save the cooking liquid for the sauce.
• Place fish on a warm platter.
• To make the mustard sauce, melt butter in a small saucepan.
• Add flour, a little at a time, stirring well.
• Stir in liquid from fish.
• Add mustard, salt and sugar. Stir well.
• Remove from heat, add 1 tablespoon of the cream or milk. Sauce should be smooth and creamy. If sauce is too thick, add more cream or milk.

GERMAN SAUSAGE WITH MUSTARD CAPER SAUCE

Steps:

• Put bouillon cube in hot water to dissolve.
• Meanwhile, cut sausage into 1/2 to 1-inch pieces.
• Heat pan to medium, add oil, then sausage.
• While cooking, turn pieces of meat so that sides are braised.
• Mix together now-dissolved water and bouillon, mustard, honey, wine, minced shallot, and capers.
• After meat is well-braised (about 7 to 10 minutes), raise the heat to medium high and add mixture to pan.
• Simmer for another 7 to 10 minutes, letting it reduce some.
• Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
• Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.

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.