Best 7 Fish In Mustard Sauce Recipes

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**Tantalizing Fish in Mustard Sauce: A Culinary Symphony of Flavors**

Indulge in a culinary masterpiece with our delectable Fish in Mustard Sauce, a symphony of flavors that will tantalize your taste buds. This versatile dish showcases a variety of recipes, each offering a unique twist on the classic combination of fish and mustard. From the tangy Dijon-based sauce in our "Classic Fish in Mustard Sauce" to the creamy and aromatic "Creamy Mustard Sauce with Herbs," these recipes cater to diverse palates and preferences. We've also included a delightful "Baked Fish in Mustard Sauce" that promises a crispy exterior and a tender, flavorful interior. Additionally, our "Pan-Fried Fish in Mustard Sauce" offers a quick and easy meal option, perfect for busy weeknights. And for those who love a touch of spice, our "Spicy Mustard Sauce with Chili Flakes" adds an extra kick that will leave you craving more. No matter your culinary preferences, our Fish in Mustard Sauce recipes guarantee an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

MUSTARD-ROASTED FISH



Mustard-Roasted Fish image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Steps:

  • Preheat the oven to 425 degrees F.
  • Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
  • Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

MUSTARD SAUCE RECIPE, PREPARE FISH WITH MUSTARD SAUCE



Mustard Sauce Recipe, prepare Fish with Mustard Sauce image

Fish with mustard sauce I show you in this post. Besides the warm fish sauce I show you a recipe for cold mustard sauce. Try this dish with fried or poached salmon, cod, halibut, plaice, saithe, monkfish, perch, pike-perch, trout and carp. In this article you will find many professional chef tips from the star kitchen and tasty ideas for your home kitchen.

Provided by https://thomassixt.de/en/author/thomas/

Categories     All Recipes by German Chef Thomas Sixt

Time 35m

Yield 2 Portiones

Number Of Ingredients 29

Potatoes 300 g
Vegetable broth 500 ml
Salt 4 pinches
Pepper 4 pinches
nutmeg 4 pinches
Cream 100 ml
butter 40 g
shalotts 1-2 pck
Piment 1 pck
Bay leaf 1 pc
butter 50 g
Noilly Prat Dry 1 tbsp
white wine 50 ml
Vegetable broth 150 ml
corn starch 1 tsp
Cream 150 ml
lemon abrasion 1 pinches
Dijon mustard 2-3 tsp
Salt 3 pinches
Pepper 2 pinches
Cayenne pepper 1 pinches
Sugar 3 pinches
nutmeg 2 pinches
butter 50 g
rose fish fillet 300 g
Salt 6 pinches
Pepper 6 pinches
capers 1-2 tsp
dill 1/4 bunch

Steps:

  • Peel the potatoes, cut into slices and cook covered with broth until soft. For later serving, keep the plates warm in the oven. You can also heat the plates in a microwave.
  • Drain the potatoes and season with salt, pepper and nutmeg. Add the cream and butter and quickly mix with a hand mixer to a creamy puree.
  • Peel and finely dice the shallots and sauté in the butter for 5 minutes in a colourless pan with allspice and bay leaf. Deglaze with Noilly Prat and white wine, add the vegetable stock and bring to the boil. Mix cold cream with cornflour and slowly pour into the boiling broth. The sauce binds when boiling. Flavour the mustard sauce with mustard and the remaining spices and keep warm for serving.
  • Wash rose fish ocean perch fish fillets under running cold water. Check fillets for existing bones and cut them out generously with a knife. Cut fish fillets into portions.
  • Bring the mustard sauce to the boil, remove from the heat and place the fish fillets next to each other in the sauce and poach for 3-5 minutes. Heat the mashed potatoes, season to taste again and arrange on a warm plate in the middle. Remove the fish fillets from the sauce with a skimmer and place them on top of the mashed potatoes.
  • Mix the mustard sauce with a hand blender and pour into the dish. Serve decorated with dill and capers.

Nutrition Facts : Calories 1084, Carbohydrate 39, Cholesterol 362, Fat 86, Fiber 4, Protein 42, SaturatedFat 48, Sodium 3029, Sugar 4

MUSTARD SAUCE FOR FISH



Mustard Sauce for Fish image

Make and share this Mustard Sauce for Fish recipe from Food.com.

Provided by Molly53

Categories     Sauces

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 6

2 tablespoons butter (no substitutions)
3 tablespoons flour
1/2 teaspoon salt (if fish stock is salty, you might want to reduce or omit salt)
1 dash black pepper
3 cups fish stock (sub chicken stock if you don't have fish stock)
2 tablespoons prepared mustard (dijon is very nice, but any prepared mustard will do)

Steps:

  • Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
  • Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
  • Add mustard and remaining butter.
  • Serve with boiled lutfisk, haddock or cod.

GERMAN FISH WITH MUSTARD SAUCE



German Fish With Mustard Sauce image

I never made fish like this before. The cooking liquid seals in a great flavor to any boring fish. You can use any whitefish. I actually used tilapia, for some reason recipezaar wouldn't let me put the word "whitefish" in the recipe.

Provided by Zanna_409104061

Categories     German

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 cups water
1/2 lemon, sliced
1 medium onion, sliced
2 bay leaves
1 tablespoon shredded carrot
1 teaspoon salt
6 peppercorns
2 lbs cod
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup cooking liquid (from fish)
3 tablespoons Dijon mustard
1 dash salt
1 teaspoon sugar
1 -2 tablespoon cream, half-and-half or 1 -2 tablespoon whole milk

Steps:

  • Place water, lemon, onions, carrots, bay leaves, peppercorns in a deept skillet and bring to a boil over high heat.
  • Add fish in a single layer.
  • Reduce heat to low and simmer, covered, for about 10 minutes or until fish flakes easily.
  • Save the cooking liquid for the sauce.
  • Place fish on a warm platter.
  • To make the mustard sauce, melt butter in a small saucepan.
  • Add flour, a little at a time, stirring well.
  • Stir in liquid from fish.
  • Add mustard, salt and sugar. Stir well.
  • Remove from heat, add 1 tablespoon of the cream or milk. Sauce should be smooth and creamy. If sauce is too thick, add more cream or milk.

Nutrition Facts : Calories 189.6, Fat 5.6, SaturatedFat 3, Cholesterol 76.8, Sodium 612.2, Carbohydrate 6.2, Fiber 1, Sugar 1.8, Protein 27.9

ROASTED FISH IN A MUSTARD SAUCE - BAREFOOT CONTESSA.



Roasted Fish in a Mustard Sauce - Barefoot Contessa. image

This is a newer Barefoot Contessa recipe that we just tried and loved! There are few ingredients and it is very simple to prepare. The sauce is just delicious and complements the fish extremely well. Enjoy!

Provided by LifeIsGood

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 (8 ounce) fish fillets, such as red snapper
kosher salt & freshly ground black pepper
8 ounces creme fraiche (found in the dairy section)
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons shallots, minced
2 teaspoons capers, drained
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Line a sheet pan (with sides) with parchment paper. You can also use an ovenproof baking dish. Just make sure you use one large enough so the fish won't be crowded. If you crowd the fish, it won't cook in the directed time.
  • Place the fish fillets, skin side down, on the prepared pan and sprinkle generously with salt and pepper.
  • Combine the creme fraiche, two mustards, shallots, capers, 1 t. salt and 1/2 t. pepper in a small bowl. Mix well.
  • Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.
  • Bake for 10 to 15 minutes, depending on the thickness of your fish, until it is just done. The fish will flake easily, using a fork, at the thickest part when it is done. Be sure not to overcook it!
  • Serve the fish fillets with the sauce from the pan spooned over the top.

MUSTARD FRIED CATFISH



Mustard Fried Catfish image

"I make this meal on a monthly basis," writes Barbara Keith from Faucett, MIssouri. "The fish is so delicious and flaky, and it's easy to prepare, too." If you can't find catfish, purchase orange roughy or cod instead.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup prepared mustard
4 catfish fillets (6 ounces each)
Oil for frying

Steps:

  • In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.

Nutrition Facts : Calories 460 calories, Fat 31g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 579mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein.

FISH IN MUSTARD SAUCE



Fish in Mustard Sauce image

I have it on hearsay that this is a traditional recipe from the coast of Bengal. Flavourful of spicyness with very little heat. Best served with plain steamed/boiled rice and a cucumber raita on the side. Use fish of your choice. *After the first review, the correction related to the first "eleven" ingredients was effected. The recipe itself was obtained from an Indian chef at an international convention. Having enjoyed the dish myself, and having made it subsequently, I posted this on Recipezaar. Being equally perplexed after the first review, I researched the Bengali fish dishes and found essentially the same recipe cited elsewhere. The only advice I can offer is: 1. Do not try the recipe if you equate spiciness with heat and expect the mustard sauce to be anything like the Western commercial mustards. 2. If your sauce and taste preference leans towards the traditional Indian dry "khaari's," this dish will not appeal to you.

Provided by GT in SA

Categories     Asian

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 16

1 3/4 teaspoons salt
2 tablespoons brown mustard seeds
1 teaspoon turmeric powder
1/4 cup grated fresh coconut or 2 tablespoons dried coconut
6 garlic cloves
2 green chilies
1 medium onion, chopped
2 teaspoons coriander powder
1 teaspoon cumin powder
1 1/2 teaspoons red chili powder
3 tomatoes, pureed
1 lemon, juice of
vegetable oil
2 cups boiling water
fresh coriander leaves, chopped
600 g fish

Steps:

  • Wash fish, sprinkle with salt and set aside to firm up.
  • Grind first 10 (ten) ingredients with lemon juice to make a paste.
  • Fry paste in oil for 6-7 minutes, adding water as and when required to prevent burning.
  • Add tomatoes, saute for 2 minutes then add 2 cups boiling water. Season with salt to taste.
  • Add fish pieces, cook until done (+/- 10min) and serve garnished with chopped coriander leaves.

Tips:

  • For the best results, use fresh, firm fish fillets. If using frozen fish, thaw it completely before cooking.
  • To prevent the sauce from curdling, whisk the egg yolks and cream together in a separate bowl before adding them to the hot mustard sauce.
  • If you don't have dry white wine, you can substitute chicken broth or water. However, the wine will add a more complex flavor to the sauce.
  • Serve the fish in mustard sauce immediately with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

This fish in mustard sauce recipe is an easy and delicious way to enjoy a healthy and flavorful meal. The creamy, tangy sauce is perfect for serving over fish, chicken, or vegetables. With just a few simple ingredients and steps, you can create a restaurant-quality meal at home. So next time you're looking for a quick and easy weeknight dinner, give this recipe a try. You won't be disappointed!

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