Fish fillet with white wine and mustard sauce

Ingredients for 4 servings:

• 4 thick fish fillets (e.g. redfish, cod, haddock) approx. 200 g each
• 150 g shallot(s)
• 50 g butter
• 1 tbsp mustard seeds
• 150 ml white wine
• 200 ml fish stock
• 50 g mustard, medium hot (preferably tarragon mustard)
• 250 g double cream
• ½ bunch of dill
• salt and pepper
• 4 tbsp cream, whipped (if needed)
• 1 pinch(s) paprika powder, hot

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the shallots and slice them thinly. Sauté 2/3 of them with mustard seeds in half of the melted butter. Add 100 ml of white wine and fish stock, then reduce the heat to almost zero. Stir in the mustard, add the double cream, and simmer for about 3 minutes over low heat. Season with salt and paprika. Strain through a sieve and set aside. Season the fish with salt and place it in an ovenproof pot or pan. Sprinkle the remaining butter over the fish. Add the dill sprigs, the remaining wine, and the remaining shallots. Cover with a lid. Cook in a preheated oven at 200°C on the second rack from the bottom for about 15 minutes. Meanwhile, reheat the mustard sauce (and if you don’t mind adding whipped cream just before serving). Carefully remove the fish from the pan and coat it with the sauce. Serve with potatoes and spinach. Note: It’s easy to save calories with this recipe, but the delicious creaminess is lost.