I got the idea for this Danish
style dish off a programme on Food TV - Tareq Taylor's Nordic Cookery.
Of course, I didn't replicate his
dish exactly – but it was pretty close.
You cut your white fish up into serving
sized portions (I used snapper) and then dip it into a mix of egg yolk and 2
tablespoons of mustard – I used one Hot English and one Dijon. (Next time I'd be tempted to go for all Hot)
You then coat the egged fish in
chickpea flour – Tareq recommended rye flour but I didn't have any.
Then you just sauté your fish as
usual in a mix of oil and butter being careful not to overcook it. I was pleased that the fish wasn't overcooked
but still had a nice colour. The mustard
flavour was actually very subtle.
Mustard seems like a natural with fish if it’s not overwhelming. I like this.
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