50 mins
Fish in Cream and Mustard Sauce
Recipe by Graham
Any firm white fish will do for this simple recipe of Fish in Cream and Mustard Sauce although cod, hake or plaice are probably the best choice. Don't worry about the seemingly large amount of mustard used, it adds a delicate rather than a heavy flavour to the fish.
Fish in Breadcrumbs 
Fish Poached in White Wine Ingredients for Fish in Cream and Mustard Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook Fish in Cream and Mustard Sauce
- Wash the fish fillets and dab them dry on kitchen paper. Peel and finely chop the shallots (or onion). Place the cream and mustard in a bowl and mix together.
- Lightly butter a casserole dish then lay two of the fish fillets on the bottom. Sprinkle these with a little salt and pepper then add a layer of chopped shallots and a final layer of the cream mix. Lay the next two fillets on top and repeat the process. Finally, sprinkle the top with grated cheese.
- Cook in a preheated moderate oven (Mk 6 - 400ºF - 200ºC) for 40 minutes. Serve hot with new potatoes and green beans.
GRAHAM'S HOT TIP:
For an 'extravagant' touch, you can add a few cooked and peeled prawns to the cream mixture.
Reviews of Fish in Cream and Mustard Sauce
 December 31 2014I always make this with salmon. It's great for entertaining, because it's just as good at room temperature. Mind you, I made this with halibut once and wow! Everyone talked about it for days afterward. The sauce is a winner. It cooks so quickly too. HarryC (7 reviews) |
 October 22 2014This deserves about a zillion starts. It's stupidly simple to make, but tastes of heaven on a plate! My kids can be fussy eaters at times and fish is not the 'go to' food choice, but they wolfed this down and demanded I do it again soon. Really happy with that! sallyH (6 reviews) |
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