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Mustard Seed Coated Salmon

shantihhh's picture
A truly elegant yet easy to prepare mustard seed coated salmon with a lovely watercress sauce, the epitome of California wine cuisine. This recipe is from Annie Roberts, Executive Chef, Robert Mondavi Vineyards.
Ingredients
  Peanut oil 1 1⁄2 Cup (24 tbs)
For salmon
  Salmon filet 1 Pound, cut crosswise into 4 ounce pieces (without skin)
  Mustard seeds 1⁄2 Cup (8 tbs)
  Bread crumbs 2 1⁄2 Cup (40 tbs) (from french bread)
  Parsley 2 Tablespoon, chopped
  Thyme 1 Tablespoon, chopped
  Cream 1⁄2 Cup (8 tbs)
  Eggs 2
  Salt To Taste
  Pepper To Taste
For sauce
  Robert mondavi chardonnay 1⁄4 Cup (4 tbs)
  Rice vinegar 1⁄4 Cup (4 tbs)
  Dijon mustard 1 Tablespoon
  Green onions 1 Cup (16 tbs)
  Watercress leaves 1⁄2 Cup (8 tbs)
  Salt and pepper To Taste
Directions

-----------------------------------SAUCE-----------------------------------
1/4 c Robert Mondavi Chardonnay
1/4 c Rice vinegar
1 tb Dijon mustard
1 c Green onions
1/2 c Watercress leaves
Salt and pepper
1 1/2 c Peanut oil

Annie Roberts, Executive Chef, Robert Mondavi Winery

Place mustard seeds on wooden work board and crush them with the bottom of a small pan, bearing down on them to crush them. Mix them with the bread crumbs, parsley, thyme, salt and pepper. Mix together the cream and eggs. Dip the skin side of the salmon in the egg and cream mixture, then the crumb mixture. Place on a plate crumb side up. This recipe may be done in advance to this point. When ready to serve, heat oil in a saut? pan to medium high. Carefully place fish crust side down in pan. Cook until golden brown, about three minutes. Remove from pan and place crust-side up on a sheet pan and place in 375-degree oven for four minutes. Mix together all of the sauce ingredients, except for the peanut oil, in a Cuisinart. Slowly add the peanut oil until thick. Serve with the Salmon

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4
Story
This recipe is best if made with wild caught salmon such as Copper River Salmon.

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Average: 3.3 (4 votes)

2 Comments

s.durkee's picture
GORGEOUS!
khau.khan's picture
lovely pic - i have had copper river salmon - smoked - it is just awesome Bon Appetite!