John Myers
Victoria Perch Fillet in Mustard Sauce
The perfect victoria perch fillet in mustard sauce recipe with a picture and simple step-by-step instructions.
- 700 g Victoria perch fillet
- 50 g Butter
- 3 tbsp Flour
- 300 ml Milk
- 350 ml Water
- 3 tbsp Mustard medium hot
- 1 tbsp Mustard extra hot
- 50 ml Cream
- 1 tbsp Honey
- Salt
- Wash the fish in cold water, dry it, remove any bones and cut into large portions.
- Heat the butter in a large pan. When it puffs, sprinkle in the flour, stir well with the butter and let it puff (burn in) as well. Then immediately stir in the milk and then the water with a whisk. Strong and until the mixture is smooth and creamy. Turn the heat down a lot. Then stir in mustard and cream and season everything with the honey and salt. The sauce should be creamy, very thick, but not pudding-like. If necessary, carefully pour in a little more milk.
- Now place the fish pieces in the hot sauce so that they are well covered. Put a lid on the pan and let the fish simmer over medium heat for approx. 8-10 minutes. (Depending on the thickness of the pieces). Since the fillets are not all of the same thickness, put the thicker pieces of fish in the sauce first so that all parts are evenly cooked later but not dry.
- The side dish was mashed potatoes with spring onions and a cucumber salad.
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