Dijon-Style Trout

From The Incredible Secrets of Mustard: The Quintessential Guide to the History, Lore, Varieties and Healthful Benefits of Mustard

Cookbook

Author(s): Marie Nadine Antol

Page 172

Course: Other

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

7 years ago

★ ★ ★ ★ ★ 5/5

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I made a half recipe of this, with lieu noir rather than trout. The fish isn't that important. The sauce is delicious. I'm sure it has a name besides "Dijon-style", but I don't know it and haven't looked it up. It's rich, but really nice: minced shallots and parsley cooked in vinegar, stirred into an egg yolk, soft butter, and dijon mustard. Would be good on any fish, maybe even chicken.

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