Fish with Mustard Sauce
Lemon, butter, and mustard are combined to make up the flavorful sauce for these quick and easy broiled fish fillets.
– 4 c. water; ½ lemon, sliced
– 1 medium onion, peeled and sliced; 2 bay leaves
– 1 tbsp. shredded carrot; 1 tsp. salt
– 6 peppercorns
– 2 lbs. 1-in.-thick fillets of cod, walleye, or any firm whitefish
– Mustard sauce (recipe follows)
– 2 tbsp. butter, margarine, or vegetable oil; 2 tbsp. all-purpose flour
– 1 c. cooking liquid from fish; 3 tbsp. Dijon-style mustard
– Dash of salt; 1 tsp. sugar
– 1 to 2 tbsp. half-and-half or fat-free half-and-half
Place water, lemon, onion, bay leaves, carrot, salt, and peppercorns in a wide skillet and bring to a boil over high heat.
Add fish, placing fillets in a single layer, and reduce heat to low. Simmer, covered, for 10 minutes, or until fish flakes. Save the cooking liquid to use in the mustard sauce.
Place fish on warm platter. Cover with foil to keep warm. Serve with mustard sauce.
In a medium saucepan, melt butter over low heat. Sprinkle in flour a little at a time, stirring well after each addition.
Stir in liquid from fish a little at a time. Add mustard, salt, and sugar and stir well.
Remove from heat and stir in 1 tbsp. half-and-half. Sauce should be creamy and easy to pour. If too thick, stir in another tbsp. of halfand-half.
Food: Fish with Mustard Sauce