How to make Dijon Style Fish -
Fish marinated with Dijon mustard and cooked.
This recipe is from the book Khazana of Healthy Tasty Recipes.
Main Ingredients : Dijon Mustard powder (डिज़्यों मस्टर्ड पावडर / फ्रेंच मस्टर्ड पावडर), Fish fillets (फिश फिले)
Cuisine : French
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Peppy Prawns Italian Fish Steaks Fish Curry-SK Khazana Prawn Sukka - SK Khazana
Dijon Style Fish Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dijon Style Fish Recipe
Dijon Mustard powder 1 tablespoon
Fish fillets boneless 4
Salt to taste
Lemon juice 1 tablespoon
Cornflour/ corn starch 1 1/2 tablespoons
Oil 1 tablespoon
Onions sliced 2 medium
Worcestershire sauce 1 tablespoon
Fish stock 1 1/2 cups
Bay leaves 2
White wine 1/2 cup
Garlic chopped 5 cloves
Black peppercorns crushed 8-10
Fresh parsley chopped 2 tablespoons
Method
Step 1
Marinate the fish fillets in salt, mustard powder and lemon juice. Mix the cornflour with quarter cup of water and set aside. Heat oil in a non stick pan and sauté the onions till it turns transluscent.
Step 2
Add Worcestershire sauce and cook on medium heat, stirring occasionally for a minute more and remove from heat. Spread the cooked onion evenly in a serving dish or plate and keep warm. Boil the fish stock or water in a shallow pan. Add bay leaves, white wine, garlic, crushed peppercorns and salt.
Step 3
Reduce the heat and slide in the fish fillets and poach at simmering point for three to four minutes or until the fish is just cooked. Gently lift the cooked fish fillets with a slotted spoon, drain well and place over the cooked onion in the serving dish or plate and keep warm.
Step 4
Reheat the cooking liquour and gradually mix in the cornflour mixture, stirring continuously till it thickens to sauce consistency. Adjust seasoning. Remove the bay leaf and pour over the cooked fish fillets to coat them evenly. Garnish liberally with parsley and serve hot immediately.
Nutrition Info
Calories : 860 Kcal
Carbohydrates : 61.5 gm
Protein : 102.6 gm
Fat : 22.6 gm
Other : Zinc- 1.4mg
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