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Lorenza

Lorenza Ávila

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Recipe of Fish with Creamy Mustard Sauce
Recipe

Fish with Creamy Mustard Sauce

20 mins
Low
4.5
|
39
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This fish is served with a French sauce based on butter, wine and cream with light mustard flavor. Easy and perfect to impress your guests.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 2 shallots
  • 1/2 cups dry white wine
  • 1 tablespoon White wine vinegar
  • 1/2 cups whipping cream
  • 1 bar butter, in pieces, cold
  • 1 tablespoon coarse grain mustard
  • black pepper
  • 4 white fish fillets
  • salt

Preparation

Preheat the oven to high temperature (broil), so that the grill is heated up to the top of the oven.
Prepare the sauce. Cut the echalots finely and put them in a pan with the wine and the vinegar. Wait for it to boil over medium heat for 5 minutes until it evaporates. Add the cream and bring to a boil for 2-3 minutes. Add a few pieces of cold butter and mix with a balloon whisk. Before continuing to add butter, make sure that the previous piece has melted.
Pass the sauce to a bowl and add the mustard, stir and season with salt and pepper.
Put the fish fillets in a baking tray with waxed paper, and varnish them with olive oil. Sprinkle with salt and pepper. Cook in the oven at the strongest temperature for 5-6 minutes until cooked.

TIPS

You can use this sauce for other dishes, such as chicken or vegetables.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Margelis Cardozo
16/02/2013 18:07:18
delicioso quitar la pimienta
Alejandro Dominguez Rivera
15/02/2013 23:08:16
vigilia jejeje

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