Sesame Dijon Whitefish Food

SESAME-DIJON MUSTARD DIP

Steps:

• Place the mustard in a blender or food processor. Add the sesame oil and garlic. Blend until smooth and pour into a small bowl.
• Mix in the scallions and the red wine vinegar. Season with salt and pepper to taste.

SESAME-DIJON WHITEFISH

Steps:

• Place fillets in shallow baking dish.
• Mix together mustard, soy sauce, and wine.
• Pour evenly over fish. Marinate, covered with plastic wrap for 3 to 4 hours in the refridgerator.
• When ready to cook, prepare charcoal grill or preheat oven to broil.
• Remove fish from marinade.
• Place fillets on foil-covered grill or broiler pan about 4 inches from heat or coals, with grill covered(if you're grilling).
• Top with sesame seeds and cook for approximately 10 minutes or until fish flakes easily, turning once during cooking.

SEARED LAKE SUPERIOR WHITEFISH WITH A MOUSSELINE MUSTARD SAUCE OVER A BED OF SPINACH AND MUSHROOMS SERVED WITH SAFFRON POTATOES

Steps:

• Heat a deep fryer to 350 degrees F.
• Saute mushrooms in a skillet with 1 tablespoon of olive oil until soft. Keep warm in pan.
• Saute spinach in pan with 1 tablespoon of olive oil until soft. Keep warm in pan.
• Peel potatoes. Cut off sides of potatoes. Add potatoes to a pot of boiling water with saffron, for color and taste. Boil until tender. Drain.
• Season the fish with white pepper and salt on both sides. Heat a non-stick skillet over high heat. Brush fish on both sides with olive oil. Add fish to skillet and sear on both sides, 3 minutes each side.
• Using only the white part of the leek, halve lengthwise. Take each half and julienne thinly. Wash and dry. Deep fry in hot oil for 1 to 2 minutes until crisp. Drain on paper towels.
• Put spinach in center of plate. Put mushrooms on spinach. Put whitefish on top of mushrooms. Cover fish with Mousseline Mustard Sauce. Put 2 potatoes on side of plate. Put a small heap of leeks on top of fish.
• Combine in a saucepan, shallots, white wine, vinegar, salt and pepper. Reduce to 10 percent of its original volume. When reduced, add heavy cream. Slowly whisk in soft butter, spoon by spoon. Fold in mustard. Adjust seasoning, to taste.

GRILLED WHITEFISH WITH DIJON MUSTARD CRUST

Steps:

• Preheat a grill.
• Coat each fillet of fish with a thick layer of Dijon mustard. Dip each fillet in bread crumbs and season with salt and pepper.
• Brush a hot grill with the oil, and place each fillet on the grill. Grill for approximately 5 minutes, flip, and grill other side until done.
• To serve, place on plate and serve with potatoes, broccoli, or any of your favorite vegetables.

SESAME DIJON CHICKEN

Steps:

• Place a chicken breast in a heavy zip lock bag and with a meat mallet, or rolling pin, flatten to 1/4 inch thickness. Repeat with all the chicken.
• In a small bowl, blend the oil, butter and mustard.
• Combine the breadcrumbs and the next 5 ingredients in a shallow dish, stirring well.
• Dip the chicken first in the oil/mustard mixture then dredge in the seasoned breadcrumbs.
• Place breasts on a baking sheet covered in parchment paper or aluminium foil, lightly oiled.
• Bake chicken at 375 degrees for 20 minutes or until coating is golden.