| 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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