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Fish fillet with mustard sauce

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Ingredients for 4 servings:

  • 250 g rice
  • 30 g butter
  • 30 g flour
  • 3 tbsp mustard
  • 250 ml broth
  • 250 ml cream
  • salt and pepper
  • 1 ½ tsp sugar
  • 3 egg yolks
  • some lemon juice
  • 1 bunch of dill
  • 4 fish fillets of your choice (e.g. cod, pollock, tilapia)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rice. Heat the butter, sauté the flour, add the mustard, and pour in the broth and cream. Season with salt, pepper, and sugar. Whisk 3 egg yolks, add a little of the hot sauce, and whisk to combine. Then stir the whole mixture into the sauce, heat gently, and blend. Preheat oven to 250°C (480°F). Place the drained rice in a greased baking dish. Season the fish with salt, pepper, and lemon juice, and place it on top of the rice. Pour the sauce over the fish and bake in the preheated oven for 15-20 minutes. Serve sprinkled with chopped dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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