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Creamy Mustard Roussette (saumonette)

Roussette, also known as saumonette, is a small shark with delicious flesh. Enjoy this recipe with cream and whole grain mustard.

Fish
Course: Main course
Preparation time: 15 minutes
Cooking time: 30 minutes

Instructions

  • 1.   Boil 1 liter of water with the fish stock cube.
  • 2.   Cut the roussette into pieces and add them to the broth, cook for 10 minutes.
  • 3.   Drain the roussette and set aside.
  • 4.   Take 20 cl of broth, discard the rest.
  • 5.   Chop the shallot.
  • 6.   In a sauté pan, melt the butter and sauté the shallots for a few minutes.
  • 7.   Add the flour and stir well.
  • 8.   Gradually pour in the broth while stirring with a wooden spatula.
  • 9.   Pour in the heavy cream, gently mix.
  • 10.   Add the mustard, season with pepper, mix and cook over low heat for 10 minutes.
  • 11.   Check the seasoning, add salt if needed.
  • 12.   Place the roussette pieces on top of the sauce, cover and continue cooking over low heat for 10 minutes.
  • 13.   Serve hot with cauliflower or steamed potatoes or carrots.

Ingredients for servings

  • 1 kg of flying fox
  • 20 cl of sour cream
  • 1 vegetable bouillon cube
  • 2 tablespoon of flour
  • 30 g of butter
  • 2 tablespoon of whole grain mustard
  • 1 shallot
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

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* As an indication, before cooking, RDA of the EU.