Sunday, February 15, 2009

Fish Dijonnaise

This is a classic topping for fish. For every crumble topping recipe out there, there's equal variation. Be creative with the ingredients at hand and you can't go wrong.

Try a simple combination of equal parts pistachio nuts and breadcrumbs. For a more complex flavour, add toasted hazelnuts, walnuts or pine nuts to the recipe below. You could add lemon zest or additional herbs such as fresh basil or chives.

Fish Dijonnaise
(Serves 4)
Combines the subtle flavours of Dijon mustard and Parmesan cheese for this delicious light topping for white fish such as halibut or cod.

1 slice day-old bread
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley
1 clove garlic
4 portions of fish
2 tablespoons plain yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
salt and pepper

In a food processor, add bread, Parmesan cheese, parsley and garlic. Pulse into a breadcrumb consistency. Stir together the yogurt, mayonnaise and mustard.

Arrange the fish onto a baking sheet, covered with parchment paper. Season the fish with salt and pepper and spread the yogurt sauce over the top of each portion. Sprinkle each with the breadcrumb mixture.

Bake at 450 for 10 to 15 minutes. Be careful to not overcook, you want the fish to be juicy, light and tender.

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