Recipe: Saithe fillet with mustard sauce

1 Brush the pan with 0.7 oz (20 g) 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 1.7 fl oz (5 cl) of the cooking stock.

5 Melt 4.25 oz (120 g) of butter then decant (remove the milk solids). Set aside.

6 Place 5 egg yolks in a saucepan, add 1.7 fl oz (5 cl) 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.