Best German Fish With Mustard Sauce Recipes

Mustard Sauce Recipe, prepare Fish with Mustard Sauce image

Provided by https://thomassixt.de/en/author/thomas/

Time 35m

Yield 2 Portiones

Number Of Ingredients 29

Steps:

Peel the potatoes, cut into slices and cook covered with broth until soft. For later serving, keep the plates warm in the oven. You can also heat the plates in a microwave.
Drain the potatoes and season with salt, pepper and nutmeg. Add the cream and butter and quickly mix with a hand mixer to a creamy puree.
Peel and finely dice the shallots and sauté in the butter for 5 minutes in a colourless pan with allspice and bay leaf. Deglaze with Noilly Prat and white wine, add the vegetable stock and bring to the boil. Mix cold cream with cornflour and slowly pour into the boiling broth. The sauce binds when boiling. Flavour the mustard sauce with mustard and the remaining spices and keep warm for serving.
Wash rose fish ocean perch fish fillets under running cold water. Check fillets for existing bones and cut them out generously with a knife. Cut fish fillets into portions.
Bring the mustard sauce to the boil, remove from the heat and place the fish fillets next to each other in the sauce and poach for 3-5 minutes. Heat the mashed potatoes, season to taste again and arrange on a warm plate in the middle. Remove the fish fillets from the sauce with a skimmer and place them on top of the mashed potatoes.
Mix the mustard sauce with a hand blender and pour into the dish. Serve decorated with dill and capers.

Nutrition Facts : Calories 1084, Carbohydrate 39, Cholesterol 362, Fat 86, Fiber 4, Protein 42, SaturatedFat 48, Sodium 3029, Sugar 4

German Fish With Mustard Sauce image

Provided by Zanna_409104061

Categories German

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 cups water
1/2 lemon, sliced
1 medium onion, sliced
2 bay leaves
1 tablespoon shredded carrot
1 teaspoon salt
6 peppercorns
2 lbs cod
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup cooking liquid (from fish)
3 tablespoons Dijon mustard
1 dash salt
1 teaspoon sugar
1 -2 tablespoon cream, half-and-half or 1 -2 tablespoon whole milk

Steps:

Place water, lemon, onions, carrots, bay leaves, peppercorns in a deept skillet and bring to a boil over high heat.
Add fish in a single layer.
Reduce heat to low and simmer, covered, for about 10 minutes or until fish flakes easily.
Save the cooking liquid for the sauce.
Place fish on a warm platter.
To make the mustard sauce, melt butter in a small saucepan.
Add flour, a little at a time, stirring well.
Stir in liquid from fish.
Add mustard, salt and sugar. Stir well.
Remove from heat, add 1 tablespoon of the cream or milk. Sauce should be smooth and creamy. If sauce is too thick, add more cream or milk.

Nutrition Facts : Calories 189.6, Fat 5.6, SaturatedFat 3, Cholesterol 76.8, Sodium 612.2, Carbohydrate 6.2, Fiber 1, Sugar 1.8, Protein 27.9

Mustard-Roasted Fish image

Provided by Ina Garten

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Steps:

Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.