Mustard Sauce Recipe for Fish

Fish with mustard sauce

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.

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…

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…

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:

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
Total Time 35 Min.
Preparation Time 15 Min.
Cook Time 20 Min.

Simple guide for hot and cold mustard sauce for fish.

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Fish with mustard sauce
Fish with mustard sauce, recipe picture © Thomas Sixt


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


Mashed Potatoes

Potatoes for mashed potatoes, floury potatoes are the right choice.
Prepare potatoes for mashed potatoes Step Picture

Prepare potatoes

Peel the potatoes, cut into slices and cook covered with broth until soft.

For later serving, keep the plates warm in the oven.

You can also heat the plates in a microwave.

Potatoes cooked and prepared for puree.
Mashed potatoes prepared from fresh potatoes Step picture.

Prepare puree

Drain the potatoes and season with salt, pepper and nutmeg.

Add the cream and butter and quickly mix with a hand mixer to a creamy puree.

In another post you will find the step by step preparation of mashed potatoes.

Mustard Sauce

Prepare mustard sauce
Prepare the mustard sauce in a saucepan.

Prepare sauce

Peel and finely dice the shallots and sauté in the butter for 5 minutes in a colourless pan with allspice and bay leaf.

Deglaze with Noilly Prat and white wine, add the vegetable stock and bring to the boil.

Mix cold cream with cornflour and slowly pour into the boiling broth.

The sauce binds when boiling. Flavour the mustard sauce with mustard and the remaining spices and keep warm for serving.


Fish fillets prepared raw ready to cook.
Fish fillets for fish in mustard sauce prepared raw in the kitchen.

Prepare fish

Wash rose fish ocean perch fish fillets under running cold water.

Check fillets for existing bones and cut them out generously with a knife.

Cut fish fillets into portions.

Poached fish over mustard sauce photographed lying on a ladle.
Fish poached in mustard sauce.

Poach fish

Bring the mustard sauce to the boil.

Remove sauce pot from the heat and place the fish fillets next to each other in the sauce and poach for 3-5 minutes.

Heat the mashed potatoes, season to taste again and arrange on a warm plate in the middle.

Remove the fish fillets from the sauce with a skimmer and place them on top of the mashed potatoes.

Fish with mustard sauce
Fish with mustard sauce, recipe picture © Thomas Sixt


Mix the mustard sauce with a hand blender and pour into the dish.

Serve decorated with dill and capers.


5. Nutritional Values

6. Other matching Recipes

All Fish Recipes by Chef Thomas Sixt

Comments, Cooking Questions and Answers

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