Mustard Sauce Recipe for Fish

Name: Mustard Sauce for Fish Recipe Top 3*** | Thomas Sixt
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Potatoes 300 g; Vegetable broth 500 ml; Salt 4 pinches; Pepper 4 pinches; nutmeg 4 pinches; Cream 100 ml; butter 40 g; shalotts 1-2 pck; Piment 1 pck; Bay leaf 1 pc; butter 50 g; Noilly Prat Dry 1 tbsp; white wine 50 ml; Vegetable broth 150 ml; corn starch 1 tsp; Cream 150 ml; lemon abrasion 1 pinches; Dijon mustard 2-3 tsp; Salt 3 pinches; Pepper 2 pinches; Cayenne pepper 1 pinches; Sugar 3 pinches; nutmeg 2 pinches; butter 50 g; rose fish fillet 300 g; Salt 6 pinches; Pepper 6 pinches; capers 1-2 tsp; dill 1/4 bunch

Fish with mustard sauce, recipe picture © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I’m showing you the Fish in Mustard Sauce Recipe.

It’s a poached redfish fillet with mashed potatoes and mustard sauce.

The warm sauce goes well with cooked seafood like cod, redfish, sole, plaice and salmon – as well as freshwater fish like pikeperch, trout, perch and carp.

You can fry or poach your fish, even freshly smoked fish goes well with warm sauce.

I’ll show you the warm mustard sauce with fish in two + one variations.

Both sauces work in less than 15 minutes.

In addition, I have added a quick recipe for cold mustard sauce:

Keywords are Graved Salmon (Gravlax), Ikea Mustard Sauce, Smoked Salmon…

So you can react flexible to the situation and wish you good success and a lot of fun cooking by yourself.

Table of Contents

1. Mustard Sauce Recipe (warm), the Gourmet Variant
2. Mustard Sauce Recipe (warm), the quick Variation
3. Cold Mustard Sauce Recipe
4. Recipe Fish with Mustard Sauce
5. Nutritional Values
6. Other matching Recipes

1. Mustard Sauce Recipe (warm), the Gourmet Variant

First of all I would like to show you the warm mustard sauce in the premium version…

Sweat two shallots diced with butter (50 g), pimento (one grain) and bay leaf (one piece) for about five minutes until translucent.
Deglaze with 50 ml white wine and bring to the boil with 150 ml vegetable broth.
For binding, stir into the cold cream (150 ml) with 1 tsp corn starch and then slowly pour the cream into the boiling broth.
Season the sauce with 1-2 tsp Dijon mustard, 3 pinches of salt, 2 pinches of pepper, 1 pinch of cayenne pepper and 2 pinches of nutmeg.
Mix for the taste the mustard sauce with a little sugar (2 pinches) and mix the sauce with cold butter (15 g) until foamy – dill, chervil, parsley and capers go well with this.

Voila, wonderful, the wonderful mustard sauce works so fast, it goes very well with boiled beef and fish by the way!

To keep it exciting, I have added two additional secret ingredients to the recipe below, which make your taste buds ring 🙂

So it’s worth reading!

Mustard sauce for fish, my sauce will be foamed on the plate. This fish dish is wonderful. Add tomato cubes to the dish, mine were unfortunately plastered at short notice by my mother and couldn’t find their way to the plate. © Thomas Sixt Foodfotograf

2. Mustard Sauce Recipe (warm), the quick Variation

If you have to go really fast, here is the recipe mustard sauce for the fast kitchen…

Add 150 ml of cold water with 1 teaspoon vegetable stock and 1 teaspoon starch to a saucepan, mix and bring to the boil.
Add 150 ml cream to the boiling sauce, season with 1-2 teaspoons Dijon mustard, 3 pinches salt, 2 pinches pepper, 1 pinch cayenne pepper and 2 pinches nutmeg and approx.
Add 3 pinches sugar and mix with cold butter (15 g) until foamy. Capers, parsley, dill and chervil go well with this sauce.

Adjust the strength of the bond to your taste.

You can either boil the sauce down or add a little more cornflour.

Please be careful, the sauce does not bind until it is cooked.

This means: add cornflour, bring to the boil, check binding, add more cornflour to taste.

Important: Always mix cornflour with cold liquid, then add to warm liquid. You can also stir cold and bring to the boil. The sauce doesn’t clot!
Tip from Chef Thomas Sixt

3. Cold Mustard Sauce Recipe

In order to complete the article and the flow of information towards your kitchen, here is a short version of the recipe for the cold mustard sauce:

mix 2 tbsp. Dijon mustard with 1 tbsp. honey, 1 tsp. dill and taste the sauce with salt, pepper and lemon juice.
you can add crème fraîche to this cold mustard sauce or a little Mayo!

Many of us know this sauce with Graved Salmon and Smoked Salmon.

It simply succeeds and tastes delicious!

Cold mustard sauce with Dijon mustard, honey, lemon juice and dill. If the Dijon mustard is too hot for you, use a medium hot mustard.

4. Recipe Fish with Mustard Sauce

Here step by step with many photos the instructions for the dish.

Please use the comment function to send us your questions!

Rose Fish with Mustard Sauce, Mashed Potatoes, Capers and Dill

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 1084

Preparation Time 15 Min.

Cook Time 20 Min.

Total Time 35 Min.

Simple guide for hot and cold mustard sauce for fish.

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Ingredients

Mashed Potatoes Ingredients
300	g	Potatoes (I use floury potatoes)
500	ml	Vegetable broth
4	pinches	Salt (I use Himalayan salt or primal salt)
4	pinches	Pepper
4	pinches	nutmeg
100	ml	Cream
40	g	butter
Mustard Sauce Ingredients
1-2	pck	shalotts
1	pck	Piment
1	pc	Bay leaf
50	g	butter
1	tbsp	Noilly Prat Dry (vermouth)
50	ml	white wine
150	ml	Vegetable broth
1	tsp	corn starch
150	ml	Cream
1	pinches	lemon abrasion
2-3	tsp	Dijon mustard
3	pinches	Salt (I use Himalayan salt or primal salt)
2	pinches	Pepper
1	pinches	Cayenne pepper
3	pinches	Sugar (I use brown sugar!)
2	pinches	nutmeg
50	g	butter (I use cold butter to froth up!)
Fish Ingredients
300	g	rose fish fillet (or other fish fillets without skin)
6	pinches	Salt (I use Himalayan salt or primal salt)
6	pinches	Pepper
Decoration and Additions
1-2	tsp	capers
1/4	bunch	dill