“Serving fish with mustard is an unusual but quite delectable combination. The mustard “lifts” the fish and the herb crust creates the perfect foil for the mushrooms. Make the stocks, fondue, duxelles and soft herb crust in advance as well as the velouté for the sabayon, so that all that is required of you before serving is to assemble and cook the fish and transform the velouté into a sabayon at the last possible moment.”
- 2 x 150g pieces of cod fillet
4 tsp Dijon mustard
4 tsp Tomato Fondue
Double quantity Mushroom Duxelles
Half quantity Soft Herb Crust
400ml white wine
400ml Fish Stock
Olive oil
Lemon juice
Salt and freshly ground white pepper - Garnish
Sabayon of Grain Mustard
Makes 4 portions
400ml Velouté for fish
4 egg yolks
4 tbsp clarified butter
4 tsp double cream, whipped
2 tsp grain mustard
Pre-heat the oven to 220°C.
Season the cod, then lightly spread the top of each portion with the Dijon mustard, then with the tomato fondue and finally with the mushroom duxelles. Top all of this with the soft herb crust.
Place the fish on buttered paper in a shallow flameproof dish. Add the white wine, fish stock and a splash of olive oil and season this cooking liquor with salt, pepper and a little lemon juice.
Bring to the boil on top of the stove, then place in the oven and cook for about 5 minutes.
Meanwhile, pre-heat the grill to high and make the sabayon.
Place the cod on warm plates and pour the sabayon around. Place under the hot grill to colour the crust and sauce a golden brown. This should take about 1 minute. Serve immediately.
Sabayon of Grain Mustard
Reduce the velouté by half and allow to cool slightly.
Meanwhile, gently beat the egg yolks with a few drops of water in a bowl over a bain marie or pan of hot water. As the egg yolks thicken smoothly, add the warm clarified butter, then remove from the heat.
Add the thickened egg mixture to the velouté together with the whipped cream and mustard. The texture should be thick but still pourable. Serve immediately.
