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Fish in Cream and Mustard Sauce

Ready in 50 mins

Recipe by Graham 

Any firm white fish will do for this simple recipe of Fish in Cream and Mustard Sauce although cod, hake or plaice are probably the best choice. Don't worry about the seemingly large amount of mustard used, it adds a delicate rather than a heavy flavour to the fish.

Preparation Time

10 Minutes

Cooking Time

40 Minutes

Ingredients for Fish in Cream and Mustard Sauce

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Currently displaying quantities in US Imperial Measurements

To serve 4:

4 fillets of firm white fish
3 heaped tablespoons double cream (heavy cream)
1 tablespoon Dijon mustard
2 shallots
  salt and pepper
3 oz grated Cheddar cheese

How to Cook Fish in Cream and Mustard Sauce

  1. Wash the fish fillets and dab them dry on kitchen paper. Peel and finely chop the shallots (or onion). Place the cream and mustard in a bowl and mix together.
  2. Lightly butter a casserole dish then lay two of the fish fillets on the bottom. Sprinkle these with a little salt and pepper then add a layer of chopped shallots and a final layer of the cream mix. Lay the next two fillets on top and repeat the process. Finally, sprinkle the top with grated cheese.
  3. Cook in a preheated moderate oven (Mk 6 - 400ºF - 200ºC) for 40 minutes. Serve hot with new potatoes and green beans.
GRAHAM'S HOT TIP:
For an 'extravagant' touch, you can add a few cooked and peeled prawns to the cream mixture.