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