Fish fillet in fine mustard sauce

Name: Fish fillet in fine mustard sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 ml Fish stock (e.g. glass); 200 ml dry white wine; 50 g Shallots or small onions; 4 tablespoons (15 g each) Butter; 1 tablespoon (10 g) Flour; 600 g Redfish fillet; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp salt, black pepper; 2 TEASPOONS grainy mustard, 1 egg yolk; 100 g Whipped cream; 7-10 Tbsp Dill and lemon slices

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 ml Fish stock (e.g. glass)
200 ml dry white wine
50 g Shallots or small onions
4 tablespoons (15 g each) Butter
1 tablespoon (10 g) Flour
600 g Redfish fillet
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp salt, black pepper
2 TEASPOONS grainy mustard, 1 egg yolk
100 g Whipped cream
7-10 Tbsp Dill and lemon slices

Directions

1
Bring the stock and wine to the boil and let it boil down over high heat for about 5 minutes
2
Peel and chop the shallots. Fry in 1 tbsp. hot butter until translucent. Sprinkle with flour and sauté until light brown. Add boiled stock while stirring. Bring to the boil and simmer for about 20 minutes
3
Wash the fish, pat dry and cut into 8 pieces (slices). Sprinkle with lemon juice. Heat 1 tablespoon butter. Season fish and fry for 4-5 minutes on each side
4
Whip 2 tablespoons of ice-cold butter in flakes under the sauce. Season sauce with salt, pepper and mustard. Mix egg yolk and some sauce, stir back into the sauce (do not boil any more!). Whip cream until semi-stiff and fold in. Serve everything. Garnish with dill and lemon. Serve with fried or roasted potatoes and cucumber salad