I got the
idea for this Danish style dish off a programme on Food TY - 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.
Sounds good. Always on the lookout for fish recipes!
ReplyDeleteThis looks like a great Fish recipe that we will really enjoy! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen