John Myers
Tilapia with Mustard Sauce
The perfect tilapia with mustard sauce recipe with a picture and simple step-by-step instructions.
- 40 gr Pine nuts
- 2 tbsp Brown sugar
- 1 pinch Ground cinnamon
- 200 gr Lamb’S lettuce
- 7 tbsp Orange juice
- 3 tbsp Light balsamic vinegar
- 4 tbsp Rapeseed oil
- 2 tbsp Honey
- 1 tbsp Medium hot mustard
- Salt and pepper
- 500 ml Fish stock
- 150 ml Cream
- 50 ml White wine
- 350 gr Green tagliatelle
- 2 tbsp Lemon juice
- 2 tbsp Grainy mustard
- 2 tbsp Light sauce binder
- Roast the pine nuts in a pan, sprinkle with sugar and lightly caramelize, sprinkle with cinnamon and leave to cool on baking paper. Wash and clean the lettuce. For the dressing, mix the orange juice, balsamic vinegar, 3 tablespoons of oil, honey and mustard together well. Season with pepper and salt. For the sauce, bring the fish stock, cream and wine to the boil and reduce for about 5 minutes. Cook the pasta in salted water for 8-10 million. Wash the tilapialoins, pat dry, acidify with lemon juice, salt and pepper on both sides in the remaining oil and fry for about 5-8 minutes. Thicken the sauce with a sauce thickener and season with granular mustard, salt and pepper. Mix the salad with the dressing and sprinkle the seeds on top. Serve the fish with sauce, pasta and salad.
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