Fish with Mustard Sauce


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)

Mustard Sauce:

        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


Step 1:
Place water, lemon, onion, bay leaves, carrot, salt, and peppercorns in a wide skillet and bring to a boil over high heat.

Step 2:
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.

Step 3:
Place fish on warm platter. Cover with foil to keep warm. Serve with mustard sauce.

Step 4:
In a medium saucepan, melt butter over low heat. Sprinkle in flour a little at a time, stirring well after each addition.

Step 5:
Stir in liquid from fish a little at a time. Add mustard, salt, and sugar and stir well.

Step 6:
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

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