Prep 15 mins
Cook 15 mins
For ZWT8 found in an older French Cookbook. Note, and firm fleshed white fish will do well in this recipe; cod, grouper or red snapper.
- 1⁄4 cup water
- 1 teaspoon cornstarch
- 2 tablespoons Dijon mustard
- 4 tablespoons butter
- 1 1⁄2 lbs sea bass fillets, about 4 fillets
- 2 cups fish stock
- chopped parsley & lemon slice (to garnish)
- Place the water and the cornstarch in a small saucepan and whisk until combined. Place the pot on high heat and just as it begins to boil, reduce the heat to a simmer and add the mustard. Season with sal and pepper. Cut the butter into small pieces and whisk it in slowly, continuing to whisk until you obtain a smooth sauce, about ten minutes. Do not allow sauce to boil! Place the sauce in a pre-heated wide mouth vacuum bottle while you prepare the fish. Place the fish fillets in a non-stick saute pan. Pour in the fish stock and bring to a boil. Lower the heat to a simmer and poach about 8 minutes. Lift the fish out carefully with a spider or large slotted spoon, dry with a paper towel if necessary and place in the center of a pre-heated dinner plate. Ladle the mustard-butter sauce over and around it, and garnish with chopped parsley and lemon slices.
Good, but needs some tweaking, An extremely quick and easy dish!