Lemon Mustard Sauce For Fish Recipes

SALMON WITH A CREAMY LEMON MUSTARD SAUCE

Salmon With a Creamy Lemon Mustard Sauce image

An easy recipe. Great served with some simple steamed veges For a gluten-free meal- be sure to use gluten-free ingredients

Provided by Jubes

Categories Australian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/8 cup olive oil
1 teaspoon butter
4 salmon fillets
1 cup pouring cream
1/2 cup milk
4 teaspoons cornstarch
1/4 cup water
1/2 lemon, juice of and finely grated zest
1 tablespoon Dijon mustard (ensure gluten-free if required)
salt and white pepper, to taste
2 teaspoons parsley, finely chopped

Steps:

Heat the oil and butter in a large frypan or skillet over a medium heat.
Add the salmon and cook 3-4 minutes on each side, or until barely cooked through.
Meanwhile, Mix the cornstarch and water to a paste, set aside.
Using a small saucepan, bring the cream and the milk to the boil. Thicken with some or all of the cornstarch paste, whisking constantly. Stir in the lemon juice, finely grated zest, mustard and season with salt and pepper.
Serve the salmon drizzled with the lemon mustard sauce. Sprinkle with parsley to garnish.

LEMON MUSTARD SAUCE

Lemon Mustard Sauce image

Make and share this Lemon Mustard Sauce recipe from Food.com.

Provided by lazyme

Categories Low Protein

Time 40m

Yield 1/2 cup

Number Of Ingredients 4

Ingredients

1/2 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon ground red pepper

Steps:

Mix all ingredients. Cover and refrigerate about 20 minutes or until chilled.
Use as a dipping sauce for crab legs or barbecued prawns.

Nutrition Facts : Calories 946.4, Fat 79.2, SaturatedFat 11.6, Cholesterol 61.1, Sodium 1895.6, Carbohydrate 63.2, Fiber 1, Sugar 17.1, Protein 3.2

LEMON SAUCE FOR FISH

Lemon Sauce for Fish image

This is a lemon sauce with a little bit of a kick. Tastes great when served over chicken, fish, and veggies.

Provided by NomNomDelicious

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup lemon juice
3 tablespoons white sugar
¼ teaspoon ground paprika
¼ teaspoon ground mustard powder
¼ teaspoon ground cumin
⅛ teaspoon ground cayenne pepper
¼ cup cold water
3 tablespoons cornstarch

Steps:

Heat lemon juice in a small saucepan over medium-high heat. Add sugar, paprika, mustard powder, cumin, and cayenne pepper. Cook and stir until mixture begins to get bubbly and translucent, 3 to 5 minutes.
Mix cold water and cornstarch together in a small bowl until there are no lumps. Pour into the saucepan and stir. Heat mixture until hot, then reduce heat to low. Simmer, stirring occasionally, until thick, about 3 minutes.

Nutrition Facts : Calories 34.5 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.8 mg, Sugar 5.1 g

LEMON-MUSTARD SAUCE

Lemon-Mustard Sauce image

A wonderful sauce to use as an accompaniment for fish, or served hot over steamed vegetables such as asparagus.

Provided by GREG IN SAN DIEGO

Categories Sauces

Time 28m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup butter
1/3 cup flour
1 1/2 cups chicken stock
3 egg yolks
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 pinch salt
cayenne pepper, to taste

Steps:

In a heavy-based medium saucepan, melt butter.
Add flour all at once.
Cook, stirring constantly, for 3 minutes.
Add stock all at once.
Blend mixture with a whisk.
Cook mixture over low heat for 5 or 6 minutes, stirring often.
Gently beat in egg yolks and add lemon juice, whisking constantly.
Add mustard and mix.
Add salt.
Cook 1 or 2 minutes longer. Add cayenne pepper a little at a time, stirring and tasting until desired degree of "heat" is achieved.

Nutrition Facts : Calories 246.3, Fat 19.6, SaturatedFat 11.1, Cholesterol 184.9, Sodium 310.1, Carbohydrate 12.4, Fiber 0.4, Sugar 1.8, Protein 5.5

FISH IN MUSTARD SAUCE

Fish in Mustard Sauce image

I have it on hearsay that this is a traditional recipe from the coast of Bengal. Flavourful of spicyness with very little heat. Best served with plain steamed/boiled rice and a cucumber raita on the side. Use fish of your choice. *After the first review, the correction related to the first "eleven" ingredients was effected. The recipe itself was obtained from an Indian chef at an international convention. Having enjoyed the dish myself, and having made it subsequently, I posted this on Recipezaar. Being equally perplexed after the first review, I researched the Bengali fish dishes and found essentially the same recipe cited elsewhere. The only advice I can offer is: 1. Do not try the recipe if you equate spiciness with heat and expect the mustard sauce to be anything like the Western commercial mustards. 2. If your sauce and taste preference leans towards the traditional Indian dry "khaari's," this dish will not appeal to you.

Provided by GT in SA

Categories Asian

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

1 3/4 teaspoons salt
2 tablespoons brown mustard seeds
1 teaspoon turmeric powder
1/4 cup grated fresh coconut or 2 tablespoons dried coconut
6 garlic cloves
2 green chilies
1 medium onion, chopped
2 teaspoons coriander powder
1 teaspoon cumin powder
1 1/2 teaspoons red chili powder
3 tomatoes, pureed
1 lemon, juice of
vegetable oil
2 cups boiling water
fresh coriander leaves, chopped
600 g fish

Steps:

Wash fish, sprinkle with salt and set aside to firm up.
Grind first 10 (ten) ingredients with lemon juice to make a paste.
Fry paste in oil for 6-7 minutes, adding water as and when required to prevent burning.
Add tomatoes, saute for 2 minutes then add 2 cups boiling water. Season with salt to taste.
Add fish pieces, cook until done (+/- 10min) and serve garnished with chopped coriander leaves.

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