Ingredients for 4 servings
- Saithe fillets 150 g (5.25 oz) /person
- 1 beautiful shallot
- 10 cl (0.4 cup) white wine
- 20 cl (0.8 cup) water or fish stock
- 140 g (5 oz) butter, 5 egg yolks
- 1 tablespoon Meaux mustard
- A few drops of lemon juice
- salt, pepper
Recipe: Saithe fillet with mustard sauce
Prep
15 min
Cook
15 min
Total
30 min
Servings
4 serv.
Step-by-step directions
1 Brush the pan with 20 g (0.7 oz) of soft butter then sprinkle finely chopped shallot on top.
2 Place the fillets, add the white wine and water or stock.
3 Heat to temperature until simmering, cover and let simmer for 5 minutes.
4 Keep warm. Keep 5 cl (1.7 fl oz) of the cooking stock.
5 Melt 120 g (4.25 oz) of butter then decant (remove the milk solids). Set aside.
6 Place 5 egg yolks in a saucepan, add 5 cl (1.7 fl oz) of the cooking stock from the fillets then in a double boiler, mix with a whisk until the sauce thickens.
7 Then incorporate the melted butter and mix with a whisk like a mayonnaise. Add the mustard and lemon juice. Check the seasoning.
8 Pour sauce over the fillets and serve immediately.
Chef Patrick's Comment
Excellent recipe, in short you are making a hollandaise sauce with clarified butter (smiles) I would prefer that like her you reduce your saithe stock to the maximum (1 tablespoon) then after mounting it add the mustard and lemon then on a shallow plate you coat your fish fillets and "glaze" them for 5 minutes in the oven in grill position.
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