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Redfish fillet in mustard cream

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Ingredients for 4 servings:

  • 250 g rice (8-minute)
  • Salt
  • 30 g butter or margarine
  • 30 g flour
  • 3 tbsp mustard
  • ¼ liter broth
  • ¼ liter whipped cream
  • pepper
  • 1 tsp sugar
  • 3 egg yolks
  • Fat, for the shape
  • 500 g redfish fillet(s)
  • 2 tsp lemon juice
  • 1 bunch of dill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Add the rice to boiling salted water. Cover and simmer over low heat for 8 minutes. Melt the butter or margarine. Sauté the flour and mustard in it. Add the stock and cream. Season with salt, pepper, and sugar. Whisk the egg yolk and stir into the sauce. Do not boil again. Preheat oven to 250°C (gas mark 5-6). Place the drained rice in a greased baking dish. Season the fish with salt, pepper, and lemon juice and place on top of the rice. Pour the sauce over the rice. Cook on the second shelf from the top for 8 minutes. Sprinkle with 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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