Total Time
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.

Ingredients Nutrition


  1. 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.
Most Helpful

Good, but needs some tweaking, An extremely quick and easy dish!

pammyowl July 28, 2012