| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Tamara3 | 1 | servings |
INGREDIENTS
| 3 | tb | Mustard seeds |
| 3 | tb | Colonial wholegrain mustard sauce |
| 3 | tb | Malt vinegar |
| 2 | tb | Honey |
| 1 | tb | Molasses |
| 1 | tb | Brown sugar |
| 1/2 | c | Olive oil |
| 4 | tb | French mustard |
| 2 | Cloves garlic; minced | |
| 1/2 | c | Boiling water |
| 8 | Fillets salmon/trout |
INSTRUCTIONS
Make the marinade. Ground 2 tablespoons of the mustard seeds into powder, then mix the ground seeds with all other ingredients except the fish. Whisk well until the mixture is thick and smooth. Reserve 4 tablespoons of marinade and set aside. Lay the fish in a flat glass dish and pour the remaining marinade over. Turn the dish so that both sides of the fish are covered in the marinade and chill for a minimum of 4 hours. Remove the fish from the marinade, making sure that each piece of fish has a good coating of the marinating mixture. Place in an ovenproof baking dish and bake at 210c. for 10 minutes, until just cooked through. Serving Suggestions: In Summer, I like to serve this fish over a lightly dressed rocket or cos lettuce salad. In Winter, it is wonderful served over some lightly wilted spinach and mashed potato. Converted by MC_Buster. Per serving: 1181 Calories (kcal); 108g Total Fat; (80% calories from fat); 1g Protein; 60g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 4 Other Carbohydrates Converted by MM_Buster v2.0n.
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