Fishinmustardsauce Recipes

BAKED SALMON WITH MUSTARD SAUCE

Steps:

• Preheat the oven to 425°F and line a small baking sheet with foil.
• Pat salmon dry with paper towels, brush with olive oil and season with salt and pepper.
• Place salmon on baking sheet, skin side down and transfer to the oven.
• Bake 4-6 minutes per 1/2-inch thickness or until the internal temperature of the salmon reaches 140°F on an instant-read thermometer, or to your personal taste preference. (we like salmon medium-rare and I baked ours until it reached 130°F, about 4 minutes per half inch of thickness).
• Move salmon to a platter and tent with foil and let rest for 5-10 minutes.
• In a small skillet set over medium heat, add the butter to the pan and when melted, sauté the shallot until translucent. Add the vinegar, white winer and cream. Simmer until reduced and thickened, about 10-12 minutes. Stir in the salt and pepper.
• Remove from heat and whisk in the mustard.
• To serve, Plate the salmon and spoon sauce over each serving.

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.

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.

ROASTED FISH IN A MUSTARD SAUCE - BAREFOOT CONTESSA.

Steps:

• Preheat the oven to 425 degrees F.
• Line a sheet pan (with sides) with parchment paper. You can also use an ovenproof baking dish. Just make sure you use one large enough so the fish won't be crowded. If you crowd the fish, it won't cook in the directed time.
• Place the fish fillets, skin side down, on the prepared pan and sprinkle generously with salt and pepper.
• Combine the creme fraiche, two mustards, shallots, capers, 1 t. salt and 1/2 t. pepper in a small bowl. Mix well.
• 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 your fish, until it is just done. The fish will flake easily, using a fork, at the thickest part when it is done. Be sure not to overcook it!
• Serve the fish fillets with the sauce from the pan spooned over the top.

ENGLISH MUSTARD SAUCE

Steps:

• Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.

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.

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.

MUSTARD SAUCE FOR FISH

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.