Crusted Fish With Wine-Mustard Sauce

"Taken in Coup de Pouce, issue March 2006. Can be serve with orzo and brocoli."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by breezermom photo by breezermom
Ready In:




  • 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.

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  1. 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.
  2. Yum! I really enjoyed this. I used salmon. The sauce was great! Thanks Boomette! Made for 123 tag.
  3. 5+ Stars! The taste is wonderful! I did have to make some adjustments....I couldn't find an envelope of white sauce mix, so I just made my own....just used my regular white sauce that already has mustard in it, and added a little white wine. Of course, the wine curdled the sauce, but with brisk whisking, that was taken care of! The breading was great....I'll cook over a lower heat next time as mine got a little brown...probably my stove. I found myself wishing I had no side dishes so I could have an extra serving of this fish...its that good! Thanks for posting a wonderful recipe...going in my 2009 Keepers! Made for Newest Zaar Tag.


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