Recipe by Boomette
Taken in Coup de Pouce, issue March 2006. Can be serve with orzo and brocoli.
Top Review by I'mPat
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.
- 3⁄4 cup vegetable crackers, crumbled
- 1⁄4 cup parmesan cheese, grated
- 1⁄2 cup milk
- 1 (750 g) salmon fillets or 1 (750 g) halibut fillets, cut in 4
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 (48 g) envelope white sauce mix, with white wine (brand Fine Cuisine if you can find it)
- 1 1⁄4 cups water
- 1 tablespoon Dijon mustard
- salt and pepper
Directions See How It's Made
- 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.
- 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.