You are here

Canadian Walleye Pike With Mustard And Dill Sauce

chef.jackson's picture
Ingredients
For mustard-dill sauce
  Dry white wine 1⁄2 Cup (8 tbs)
  Fish stock 1 Cup (16 tbs)
  Whole grain mustard 3 Tablespoon
  Whipping cream 1⁄4 Cup (4 tbs)
  Egg yolks 3
  Unsalted butter 2 Tablespoon
  Minced fresh dill 1 Tablespoon
For fish
  Walleye pike fish 10 Ounce, cleaned (1, Canadian, 8 To 10 Ounce)
  Egg 1
  Fresh bread crumbs 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Cucumbers 2 , peeled, seeded, and sliced (For Garnish)
  Red onion 1⁄2 , thinly sliced (For Garnish)
  Rice wine vinegar 1⁄4 Cup (4 tbs) (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Take a saucepan, add wine to stock and bring to boil. Lower heat to medium and allow to simmer till mixture is reduced to ¾ cup. Add cream and mustard, mix well and take off from heat. Beat in eggs, individually followed by butter. Strain the sauce and season with dill, pepper and salt. Place on low heat to keep warm till served.

MAKING
2. Take a shallow dish, whisk eggs. In another shallow dish, arrange bread crumbs. Dip fish in eggs and coat with crumbs.
3. Place a skillet on medium heat, melt butter, add fish and sauté for 3 to 4 minutes, turning one time, till both sides turn golden brown and flakes of easily when tested using a knife.

FINALIZING
4. Meanwhile, mix all the dry garnish ingredients in a bowl and arrange on serving platter. Place cooked fish above garnish.

SERVING
5. Serve hot with sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Mustard
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
3.917855
Average: 3.9 (14 votes)