SEAFOOD DISHES
72
FILLET OF FISH WITH
MUSTARD SAUCE AU GRATIN
INGREDIENTS
4 fish fillets, 6 oz. each
(cod, hake or haddock)
Salt
White pepper
Juice of half a lemon
1 tbsp. butter
1 tbsp. dill, finely chopped
2 tbsp. parsley, chopped
2 tbsp. white breadcrumbs,
Freshly made
Mustard Sauce au Gratin
¾ cup cream
2 tbsp. crème fraîche
2 egg yolks
3 tbsp. Dijon mustard
SETTINGS
STEAM CONV, 400°F
12 – 15 minutes
Baking Pan
22
Rinse the fish fillets under cold running
water, pat dry, and season with
salt and pepper.
Grease the baking pan with butter and
place the fillets inside.
Stir the remaining ingredients together and
spread over the fish.
Bake as indicated until golden brown.
COOK’S TIP:
Serve the fish with boiled potatoes or wild rice.
Serves 4
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