Fish Fillet in Mustard Sauce I.
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 shallot (s)
- 175 ml white wine
- 50 ml vinegar, mild white wine vinegar
- 4 fish fillet (s), (e.g. salmon, redfish, halibut, monkfish)
- salt and pepper
- 1 tablespoon oil
- 100 g butter, cold
- 75 g crème fraîche
- 1 tablespoon mustard, hotter
- 0.5 tablespoon ½ mustard, grainier
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Peel and finely chop shallots (alternative: onions or spring onions) and bring to the boil with wine and vinegar in a saucepan and simmer over low heat for 10 minutes.
- Season the fish fillets with salt and pepper. Heat the pan with 2 tablespoons of butter and oil. Fry the fish fillets on both sides over medium heat for approx. 2 - 3 minutes.
- Stir the creme fraiche into the sauce, bring to the boil vigorously. Cut the rest of the butter into cubes and gradually beat it into the sauce with the whisk - it becomes super delicious and creamy!
- Mix in both types of mustard. Season the sauce with salt and pepper.
- Place the fillets on preheated plates and scoop the sauce over them.
- Goes well with: boiled potatoes, rice, green salad.
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