Fish in mustard sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Filets of sole or other fish | |
| Juice of 1 lemon | ||
| 2 | tablespoons | Butter |
| 1 | tablespoon | Flour |
| 1 | cup | Milk |
| Salt; pepper and nutmeg | ||
| 1 | teaspoon | Tarragon |
| 2 | Shallots | |
| 1 | tablespoon | White part of green onions |
| ½ | cup | Dry white wine |
| 1 | Egg yolk | |
| 2 | tablespoons | Mustard( Dijon) |
| ½ | cup | Heavy cream |
| 3 | tablespoons | Parmesan cheese; grated |
Directions
1. Preheat oven to 350
2. Season fish with salt and lemon 3. Melt 1 tbs butter in a small saucepan. Stir in flour 1 minute.
4 . Pour in warm milk stirring vigorously, keep stirring until thick.
5. Turn down heat, add salt pepper and nutmeg and simmer 5 minutes, stirring occasionally.
6. In another saucepan combine shallots, chopped green onions, tarragon,and wine and simmer until wine is reduced to 2 tbs.
7 Add wine reduction to the thickened milk, and cook 5 minutes, stirring occasionally.
8. Mix egg yolk and cream and add to sauce.
9. Off the heat, stir in 2 tbs of the mustard to the sauce. Check seasoning.
10. Drain fish filets.
11. Place fish in a buttered baking dish, pour the sauce on top and sprinkle parmesan.
12. Bake 15 to 20 to minutes until bubbly, then broil until top is golden.
Serving Ideas : serve with potatoes NOTES : Use the very best mustard you can find Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Oct 21, 1997