Crusted Fish With Wine-Mustard Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Taken in Coup de Pouce, issue March 2006. Can be serve with orzo and brocoli. Ingredients:
3/4 cup vegetable crackers, crumbled |
1/4 cup parmesan cheese, grated |
1/2 cup milk |
1 (750 g) salmon fillets or 1 (750 g) halibut fillets, cut in 4 |
1 tablespoon olive oil |
1 tablespoon butter |
1 (48 g) envelope white sauce mix, with white wine (brand fine cuisine if you can find it) |
1 1/4 cups water |
1 tablespoon dijon mustard |
salt and pepper |
Directions:
1. In a big bowl, mix the crackers and parmesan. Add salt and pepper. Pour milk in a bowl not too deep. Soak fish filets in milk, then in the cracker mixture. In a skillet, heat oil and butter at medium-high heat. Add fish filets and cook for about 3 minutes on each side or until that the flesh is opaque and is easy to brake with a fork.
2. In the meantine, in a casserole, bring to boil the envelop of white wine sauce and water, whisking it. Reduce heat to medium-low and cook 1 to 2 minutes or until sauce has thicken lightly. Add Dijon mustard. When ready to serve, top the fish fillets with the sauce.
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