Alaskan Pollock with Dijon Sauce
- 4 Alaskan Pollock fillets
- 30 ml (2 tablespoons) of olive oil (to sear the fillets)
- 15 ml (1 tablespoon) of butter (to sear the fillets)
- 65 ml (1/4 cup) of butter + 5 ml (1 teaspoon) of butter for the end
- 65 ml (1/4 cup) of flour
- 315 ml(1 1/4 cups) of cold water
- Salt and pepper to taste
- 2 egg yolks
- 30 ml (2 tablespoons) of Chef LELARGE Dijon Mustard
Dijon Prepared Mustard
1. Sear the fillets in 30 ml (2 tablespoons) of olive oil and 15 ml (1 tablespoon) of butter until they are cooked through and slightly golden.
2. For the sauce, melt the remaining butter, minus the 5 ml (1 teaspoon), in a saucepan. Sprinkle the saucepan with the flour and cook, while stirring constantly, for 1 minute.
3. Add the water to the saucepan and stir to blend. Thicken the mixture over medium heat. Season to taste.
4. Whisk in the egg yolks. Heat the mixture through without boiling, and add the mustard to the sauce, 1 teaspoon at a time.
5. Just before serving, add the rest of the butter to the saucepan. Remove from the heat and stir. Drizzle the fillets with the sauce.
Tips and advices
Alaskan pollock can be replaced in this recipe with other low-fat fish such as cod, yellow or walleyed pike or haddock.