Ingredients with Measurements:
- 4 fish fillets (such as cod, halibut, or tilapia)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1/4 cup Dijon mustard
- 2 tablespoons capers, drained
- 1/4 cup heavy cream
- Lemon wedges, for serving
Special equipment needed:
- Large skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Season the fish fillets with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the fish fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the fish from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat.
5. Whisk in the flour and cook for 1-2 minutes, or until lightly browned.
6. Gradually whisk in the chicken or vegetable broth, making sure there are no lumps.
7. Stir in the Dijon mustard and capers.
8. Cook the sauce for 2-3 minutes, or until it thickens.
9. Stir in the heavy cream and cook for an additional 1-2 minutes.
10. Return the fish fillets to the skillet and spoon the sauce over them.
11. Serve the fish fillets with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the fish fillets
Medium heat for making the sauce
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 8g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of fish fillet that you prefer.
- You can use cornstarch instead of flour to make the sauce gluten-free.
- You can use vegetable broth instead of chicken broth to make the dish vegetarian.
Variations:
- You can add chopped fresh herbs, such as parsley or dill, to the sauce for extra flavor.
- You can use white wine instead of broth in the sauce.
- You can add sliced onions or garlic to the skillet before cooking the fish fillets.
Tips and tricks:
- Make sure the skillet is hot before adding the fish fillets to ensure a crispy crust.
- Use a spatula to carefully flip the fish fillets to prevent them from falling apart.
- If the sauce is too thick, you can add more broth or cream to thin it out.
Storage instructions:
Store any leftover fish fillets and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish fillets and sauce in a skillet over low heat until warmed through.
Presentation ideas:
Serve the fish fillets on a platter with the sauce spooned over them. Garnish with lemon wedges and chopped herbs, if desired.
Garnishes:
- Lemon wedges
- Chopped fresh herbs, such as parsley or dill
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Rice pilaf or quinoa
- Crusty bread or rolls
Suggested side dishes:
- Roasted vegetables
- Rice pilaf or quinoa
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the sauce is too thin, you can whisk in a little more flour to thicken it.
- If the fish fillets are sticking to the skillet, make sure the skillet is hot enough and that you are using enough oil.
Food safety advice:
- Make sure the fish fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store any leftover fish fillets and sauce in the refrigerator within 2 hours of cooking.
Food history:
Mustard-caper sauce is a classic French sauce that is often served with fish dishes. It is made with Dijon mustard, capers, and cream, and has a tangy and slightly salty flavor.
Flavor profiles:
The fish fillets are crispy and savory, while the mustard-caper sauce is tangy and slightly salty.
Serving suggestions:
Serve the fish fillets with lemon wedges on the side for squeezing over the top. Pair with roasted vegetables and rice pilaf for a complete meal.
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