Sunday, July 6, 2014

Creme Fraiche Mustard Sauce for Fish

My husband wanted a "mustard' flavor fish sauce, so he googled it and got one by Ina Garten on the Food Network. You can view the original recipe here.   I made some adjustments because I didn't have whole grain mustard.  I am not a 'sauce' person, but more of a purest when it comes to fish.

I am cooking for 2, and had one large piece of Halibut.  So, the ingredients I used were 4 oz of Creme Fraiche, 3T Dijon Country Mustard, 2 shallots (from the garden) minced, and 2 t capers.  Kosher salt and pepper.  I know this is way more than I need, so next time, I will make a smaller batch.  I kept thinking of what else I could use it on, it was that good.

Here's my lovely piece of Halibut, in a glass pan that has been sprayed with olive oil.  I sprinkled salt and pepper on the bottom of the pan, before adding the fish.

Slather the top of the fish with the sauce and bake at 375 for 20 minutes, depending on the thickness of the fish.  It was absolutely delicious.  Flavorful and tender.  I wanted to lick my plate. I served it with steamed asparagus and a green salad, with broccoli slaw, celery and watermelon in a Mango Chipolte dressing.  Alot of good flavors going on here!

1 comment:

  1. I tried this recipe last night with salmon and it was delicious - I did make one additional change and added a little splash of lemon to the mixture.