Traduzindo esta receita para o seu idioma... A página será atualizada automaticamente.
Danish Creamy Mustard Fish
Kremet Sennepsfisk
A simple yet elegant Danish dish featuring flaky white fish fillets baked in a rich, creamy mustard sauce. This dish is often served with boiled potatoes and fresh dill, making it a delightful and satisfying meal.
🧂 Ingredientes
- 600 g White fish fillets(such as cod, haddock, or plaice)
- 2 tbsp Butter
- 2 medium Shallots(finely chopped)
- 2 tbsp All-purpose flour
- 2 cups Milk
- 3 tbsp Dijon mustard
- 2 tbsp Fresh dill(chopped)
- 1 tbsp Lemon juice
- to taste Salt
- to taste White pepper
👨🍳 Instruções
- 1
Preheat oven to 375°F (190°C). Grease a baking dish with butter.
- 2
Melt 2 tbsp butter in a saucepan over medium heat. Add the finely chopped shallots and sauté until softened, about 3-4 minutes.
- 3
Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
- 4
Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- 5
Stir in the Dijon mustard, chopped dill, and lemon juice. Season with salt and white pepper to taste.
💡 Dicas Profissionais: Taste the sauce and adjust mustard and lemon juice as needed. - 6
Place the fish fillets in the prepared baking dish. Pour the creamy mustard sauce evenly over the fish.
💡 Dicas Profissionais: Ensure the fish is well-coated with the sauce. - 7
Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. The cooking time will vary depending on the thickness of the fillets.
💡 Dicas Profissionais
- ✓Serve immediately with boiled new potatoes and a sprinkle of fresh dill.
- ✓For a richer sauce, you can add a splash of heavy cream.
- ✓If you don't have shallots, use a small onion, finely minced.
✨ Ideias de Variações
Inspiração para sua própria versão desta receita
- Add capers to the sauce for a briny flavor.
- Use a mix of white fish and shrimp for a seafood variation.
- Top with breadcrumbs mixed with a little melted butter before baking for a crispy topping.