Crusted Fish With Wine-Mustard Sauce

READY IN: 20mins
ImPat
Recipe by Boomette

Taken in Coup de Pouce, issue March 2006. Can be serve with orzo and brocoli.

Top Review by ImPat

Delicious Salmon, I used skin on and just made up my usual cheese sauce and added some Dijon to it but not the wine and cooked the salmon in just olive oil and the timing was perfect to give some lovely moist salmon that coupled well with the sauce which I also poured over the mashed potatoes and steamed vegetables. Thank you Boomette, made for Everyday A Holiday.

Ingredients Nutrition

Directions

  1. In a big bowl, mix the crackers and parmesan. Add salt and pepper. Pour milk in a bowl not too deep. Soak fish filets in milk, then in the cracker mixture. In a skillet, heat oil and butter at medium-high heat. Add fish filets and cook for about 3 minutes on each side or until that the flesh is opaque and is easy to brake with a fork.
  2. In the meantine, in a casserole, bring to boil the envelop of white wine sauce and water, whisking it. Reduce heat to medium-low and cook 1 to 2 minutes or until sauce has thicken lightly. Add Dijon mustard. When ready to serve, top the fish fillets with the sauce.

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