Ingredients with Measurements:
- 4-6 brathering fillets
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup vegetable oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup Dijon mustard
- 1/4 cup heavy cream
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. In a shallow dish, combine flour, salt, black pepper, and paprika.
2. Dredge brathering fillets in the flour mixture, shaking off any excess.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Add brathering fillets to the skillet and cook for 3-4 minutes on each side or until golden brown and crispy.
5. Remove brathering fillets from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. In the same skillet, add white wine and chicken broth, scraping the bottom of the skillet to loosen any browned bits.
7. Whisk in Dijon mustard and heavy cream until well combined.
8. Bring the sauce to a simmer and cook for 2-3 minutes or until slightly thickened.
9. Stir in chopped parsley.
10. Serve the brathering fillets with the mustard sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for cooking the brathering fillets.
Serving size:
4-6 servings
Nutritional information:
Calories: 345
Fat: 22g
Saturated Fat: 6g
Cholesterol: 71mg
Sodium: 732mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 1g
Protein: 19g
Substitutions for ingredients:
- Brathering fillets can be substituted with any other type of fish fillets.
- White wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped garlic to the mustard sauce for extra flavor.
- Serve the brathering fillets with a side of roasted vegetables or mashed potatoes.
- Use different types of mustard, such as whole grain or honey mustard, for a different flavor profile.
Tips and tricks:
- Make sure to pat the brathering fillets dry before dredging them in the flour mixture to ensure a crispy crust.
- Use a non-stick skillet to prevent the brathering fillets from sticking to the bottom.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
Storage instructions:
- Store any leftover brathering and mustard sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the brathering fillets in a preheated oven at 350°F for 10-15 minutes or until heated through.
- Reheat the mustard sauce in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the brathering fillets and mustard sauce on a bed of rice or quinoa.
- Garnish with additional chopped parsley or lemon wedges.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Light beer, such as Pilsner or Lager
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mashed potatoes or sweet potatoes
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the brathering fillets are not crispy, increase the heat and cook for an additional minute on each side.
- If the mustard sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the brathering fillets to an internal temperature of 145°F to ensure they are fully cooked.
- Store any leftover brathering and mustard sauce in the refrigerator within 2 hours of cooking.
Food history:
- Brathering is a traditional German dish made with herring fillets that are breaded and fried.
Flavor profiles:
- Crispy and savory brathering fillets with a tangy and creamy mustard sauce.
Serving suggestions:
- Serve the brathering and mustard sauce with a side of roasted vegetables or mashed potatoes for a complete meal.
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Region: German