John Myers
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Loach Fillet with Mustard, Horseradish and White Wine Sauce
The perfect loach fillet with mustard, horseradish and white wine sauce recipe with a picture and simple step-by-step instructions.
Mustard horseradish white wine sauce:
- 2 Diced shallot
- 200 ml White wine dry
- 2 Bay leaves
- Sea salt fine
- Telly cherry pepper
- 2 tsp Mustard coarse
- 3 tsp Freshly grated horseradish
- 1 Splash Lemon juice
- 150 g Sour cream 10% fat
- 1 tbsp Rapeseed oil
Wolffish:
- 450 g Wolffish
- 1 tbsp Lemon juice
- Sea salt fine
- Tellicherry pepper
- 2 tbsp Flour
- Rapeseed oil
Sauce:
- Heat the oil in a saucepan and fry the shallots until translucent. Deglaze with white wine and add bay leaves. With fresh leaves I tear the leaf sides a little more, then the aroma comes out better! 🙂 Reduce something!
- Add salt, pepper, mustard and horseradish, lemon juice and season to taste, stir in the sour cream and keep warm on the lowest setting. Don’t cook anymore!
Wolffish:
- Unfortunately, my frozen fish was no longer in one piece. A fillet was in three parts! : – / So sprinkle the fish with lemon juice, salt and pepper. Then turn in flour!
- Heat the oil in a pan and fry the fish for 4 minutes on each side!
Serve:
- Pour rice into a damp cup, press down a little and distribute on plates. Then add the sauce and fish!
- Of course, does another fish of your choice also fit! Or boiled potatoes instead of rice …
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