Mustard Sauce For Fish

Recipe Ingredients

1 cup	237ml	Champagne or white wine
2		Anchovy fillets - roughly chopped
2 tablespoons	30ml	Finely minced shallots
3 tablespoons	45ml	Dijon mustard
1/3 cup	78ml	Whipping cream
1 tablespoon	15ml	Butter

Recipe Instructions

The tang of Dijon mustard and the smoothness of whipping cream combine with the light flavor of champagne or white wine to make this a wonderful, easy sauce for fish.

COMBINE THE BROTH, anchovies, shallots and mustard in a small saucepan over medium heat on the stove. Bring to a boil and cook until liquid reduces by about 1/3 and begins to thicken. Add the cream and continue to cook until the mixture becomes sauce-like and is thick enough to coat the back of a spoon. Remove from the heat and whisk in the butter. Serve immediately or keep warm in a water bath.

Makes 1 Cup MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Source:
Tess Mercer

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.