Recipes for Steam Cooking
seafood dishes
72
FILLET OF FISH WITH
MUSTARD SAUCE AU GRATIN
INGREDIENTS
4 sh llets, 6 oz. each
(cod, hake or haddock)
Salt
White pepper
Juice of half a lemon
1 tbsp. butter
1 tbsp. dill, nely chopped
2 tbsp. parsley, chopped
2 tbsp. white breadcrumbs,
Freshly made
Mustard Sauce au Gratin
¾ cup cream
2 tbsp. crème fraîche
2 egg yolks
3 tbsp. Dijon mustard
SETTINGS
STEAM CONV, 400°F
12 – 15 minutes
Baking Pan
22
Rinse the sh llets under cold running water,
pat dry, and season with
salt and pepper.
Grease the baking pan with butter and place
the llets inside.
Stir the remaining ingredients together and
spread over the sh.
Bake as indicated until golden brown.
COOK’S TIP:
Serve the sh with boiled potatoes or wild rice.
Serves 4