BAKED SALMON WITH CREOLE MUSTARD SAUCE

BAKED SALMON WITH CREOLE MUSTARD SAUCE image

Categories Fish Bake

Yield 8 servings

Number Of Ingredients 17

Ingredients

SAUCE
1 cup whipping cream
3/4 cup creole mustard or coarse graine mustard
4 tsp Worcestershire sauce
1 T Dijon mustard
3/4 tsp ground pepper
1/2 tsp dried basil
1/4 tsp ground white pepper
1/4 tsp cayenne pepper
FISH
2 1 1/2 pound center cut salmon fillets
1/4 cup (1/2 stick) unsalted butter, melted
3 T golden brown sugar
2 T fresh lemon juice
3 T soy sauce
2 T dry white wine
1 cup sour cream

Steps:

FOR SAUCE: Combine all ingredients in heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate) FOR FISH: line large baking pan with foil. Arrange fish skin side down in single layer on foil. Mix butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in bowl. Pour over fish. Cover fish and refrigerate at least 1 hour and up to 6 hours. Preheat over to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes. Meanwhile, rewarm sauce over low heat, stirring constantly. Add 1 cup sour cream and whik just until heated throug; do not boil. Season sauce to taste with salt. Arrange salmon on platter. Serve, passing sauce separately.

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