Slow Roasted Fish With Mustard And Dill 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.
ROASTED SALMON & ASPARAGUS WITH DILL-MUSTARD SAUCE
The classic pairing of dill and roasted salmon gets an upgrade with a tangy mustard-caper sauce.
Provided by Hilary Meyer
Categories Healthy Salmon Fillet Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Combine potatoes, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a medium bowl; stir until evenly coated. Spread on a large rimmed baking sheet. Roast for 10 minutes.
- Meanwhile, toss asparagus with 1 Tbsp. oil and 1/4 tsp. salt in the medium bowl. After the potatoes have roasted for 10 minutes, remove from oven. Stir the potatoes and add the asparagus in an even layer. Nestle salmon pieces among the vegetables. Sprinkle the salmon with the remaining 1/4 tsp. salt and top with dill sprigs and lemon slices.
- Continue roasting until the vegetables are tender and beginning to brown and the salmon flakes easily with a fork, about 10 minutes more.
- Meanwhile, heat the remaining 2 Tbsp. oil in a small skillet over medium heat. Add shallot and cook, stirring, until just beginning to brown, about 3 minutes. Whisk in mustard, capers, lemon juice, and the remaining 1/4 tsp. pepper; heat through. Stir in chopped dill.
- Discard the lemon slices and dill sprigs. Serve the salmon and vegetables with the dill sauce and garnish with additional fresh dill, if desired.
Nutrition Facts : Calories 513 calories, Carbohydrate 22 g, Cholesterol 78 mg, Fat 33 g, Fiber 4 g, Protein 33 g, SaturatedFat 6 g, Sodium 708 mg, Sugar 2 g
SLOW-ROASTED FISH WITH MUSTARD AND DILL
What if, instead of my usual hot-roasting method, I wrapped a whole fish tightly in parchment and put it in a slow oven? It was a technique I had never seen in a cookbook, and when I described it to Eric Ripert, the chef and an owner of Le Bernardin, he said it was new to him. The experiment worked beautifully. A week later, to serve with Portuguese white wines, I had the opportunity for an encore. This time it was a two-pound porgy, and again, after exactly an hour, the bone lifted easily from the perfectly cooked, moist and silken flesh. Lemon, ginger, mustard and herbs brought it into harmony with the wines.
Provided by Florence Fabricant
Categories dinner, for two, roasts, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 6 grams, Sodium 1434 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED SALMON WITH ORANGE MARMALADE, MUSTARD AND DILL
This exciting Roasted Salmon with Orange Marmalade, Mustard and Dill is enhanced with flavors, and is perfect for a special occassion dinner.
Provided by Ronnie Fein
Categories Main
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 475°F. 2. Place the salmon in a baking dish. Mix the marmalade, dill, garlic, lime juice and mustard together in a small bowl and spread this mixture evenly on top of the fish. Sprinkle with salt and pepper. Roast for about 15 minutes, depending on the thickness of the fish, or until the fish is cooked to desired doneness and the top is crispy-browned.
Nutrition Facts :
SLOW-ROASTED SEA BASS WITH MUSTARD AND DILL
Steps:
- 1. 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. 2. 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. 3. 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. 4. 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
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- Thoroughly rinse the leek, finely chop the dill, and peel garlic and onions. Dice the garlic, onions, leek, and celery. Slice the fish into bite-sized pieces and pat dry with paper towels.
- Add flour to a bowl or deep plate. Season fish with salt and coat the pieces in flour. Heat oil in a pot over medium heat. Transfer coated fish to the pot and sear until golden brown. Flip and continue to cook until brown on both sides. Remove fish from pot and set aside. Add garlic, onions, leek, and celery to the same pot. Sauté approx. 5 min. and deglaze with white wine. Add fish stock, allspice, and bay leaf and let simmer for approx. 15 – 20 min. Next, add cream and both mustards and let simmer another 5 min. Season with salt, pepper, and sugar to taste.
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Category StarterTotal Time 1 hr
- Make the dill sauce ahead, if possible as it will thicken nicely when chilled for an hour or two. Stir the salt, pepper, sugar and mustard powder into the soured cream; add the juice and dill and mix well. Chill in the fridge at least 15 minutes.
- Preheat the oven to 110C/100 fan/225F/gas ¼. Arrange the herbs at the bottom of a baking tray large enough to fit the salmon. Season the fish with salt on both sides and place on the bed of herbs, skinned side down. Rub the top surface with olive oil.
- Roast for 40 – 50 minutes until the flesh flakes easily when prodded with a tip of a knife – even though it will be still almost translucent thanks to the low cooking temperature. Lift the salmon and break into a pile of large chunks on a serving plate or pile mounds on individual plates. Spoon blobs of the dill sauce over the fish and serve with lemon quarters on the side.
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- In a large, preferably oval, slow cooker, place a piece of foil long enough to overhang sides. Coat foil and slow cooker sides with cooking spray.
- Chop enough dill fronds to equal 2 tablespoons; set aside. Line slow cooker bottom with remaining dill, orange slices, and lemon slices. Sprinkle with 3 tablespoons water.
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- Combine first 3 ingredients in a bowl. Place fish, skin side down, in a 13 x 9–inch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours.
- Wipe off remaining sugar mixture from fish with a paper towel. Coat a jelly-roll pan with cooking spray. Place fish, skin side down, in pan.
- Bake at 175° for 1 hour and 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
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- Preheat oven to 375°F. Bring a small saucepan of water to a boil over high. Add mustard seeds, and reduce heat to medium; simmer until tender, about 8 minutes. Drain using a fine wire-mesh strainer; transfer mustard seeds to a small bowl. Whisk in 1/4 cup oil, lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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