Mullet with a Mustard Crust
Nothing could be easier than this fish recipe, Rouget a la Moutarde, but it is important
that the fish is fresh from the sea to retain that perfect flavour.
Serve with steamed potatoes and watercress.
Preparation: 10 minutes
Cooking: 20 minutes
Serves 6
6 red mullet, gutted and scaled
2 tbsp Dijon mustard
200g jar grainy mustard (such as Meaux)
olive oil
Heat the oven to 200°C/gas 6.
Make 3 incisions across the fish on each side. Mix the Dijon and grainy
mustard and spread thickly all
over the fish, pushing some into each of the cuts. Lightly oil a large baking tray, place the fish on
it and bake in the top of the oven for 20 minutes. Serve at once.[1]
Salmon fillets with wasabi and coriander butter
The butter can be made a day ahead. Recipe best cooked just before serving.
Serves 4.
Ingredients
500g kipfler potatoes, halved
30g butter
¼ cup (60ml) olive oil
4 x 200g salmon fillets
2 teaspoons coriander seeds, crushed
salt and freshly ground black pepper
lime wedges, for serving
WASABI AND CORIANDER BUTTER
100g butter, softened
1 tablespoon wasabi paste
1 clove garlic, crushed
¼ cup firmly packed fresh coriander leaves
Method
WASABI AND CORIANDER BUTTER: Place butter, wasabi and garlic in a small bowl.
Beat with a wooden spoon until combined. Stir in coriander.
Boil, steam or microwave potatoes until just tender; drain.
Meanwhile, heat butter and one tablespoon of the oil in a large frying pan over a high heat
until butter begins to foam. Add salmon, skin side down; cook for about 3 minutes, uncovered,
until skin is crisp. Reduce heat, cover pan with lid and cook for a further few minutes or
until salmon is cooked as desired. Salmon is best served medium rare. Remove salmon from pan;
cover to keep warm.
Heat remaining 2 tablespoons oil in a medium frying pan; add potatoes, cook for about 5 minutes,
shaking pan occasionally, until browned all over. Add coriander seeds, cook until fragrant.
Season to taste with salt and pepper.
Serve salmon on potatoes topped with Wasabi and Coriander Butter and lime wedges, if desired.
Butter suitable to freeze. Not suitable to microwave.
COOK'S NOTE: Wasabi paste is available in tubes from the Asian section of most supermarkets.[2]
Reference:
[1]. Extract from The French Kitchen, Written by Joanne Harris and Fran Warde. NSW Australia: Transworld
Publishers, 2002.
[2]. Extract from ninemsn Australian Womens Weekly
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