Best German Fish With Mustard Sauce Recipes

Haddock in Mustard Sauce image

Provided by IngridH

Categories German

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups fish stock
1 cup milk
3 lbs haddock fillets
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 cup heavy cream
3 tablespoons Dijon mustard
1/4 teaspoon sugar
2 tablespoons sour cream
4 tablespoons unsalted butter, cut in pieces and at room temperature
2 tablespoons flat leaf parsley, minced

Steps:

Combine the stock and milk in a skillet large enough to hold all of the fish in a single layer.
Bring to a simmer over medium heat.
Add the fish, salt, and pepper; and cook uncovered for 5 - 7 minutes, or until the fish just flakes when you touch it with a fork.
Carefully move the fish to a heated platter, cover, and keep warm.
Bring the poaching liquid to a boil, and reduce to 1 cup (about 10 minutes).
Reduce heat to medium, add the cream, and cook for 2 more minutes.
whisk in the mustard, sugar, and sour cream, bring back to a simmer.
Whisk in the butter, a bit at a time, until fully incorporated.
Add any juice that has accumulated on the platter, then strain the sauce over the fish.
Sprinkle with parsley, then serve immediately.

Nutrition Facts : Calories 401.4, Fat 20.5, SaturatedFat 11.5, Cholesterol 186.1, Sodium 609.2, Carbohydrate 3.5, Fiber 0.3, Sugar 0.4, Protein 48.8

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.