Fish simmered over low heat with mustard and dill
6 servings
45 minutes
Fish slow-cooked with mustard and dill embodies the elegance of French cuisine. This dish, prepared with care and attention, reveals the depth of flavors of sea bass, highlighting its delicate texture and rich aroma. Cooking in parchment preserves the fish's juiciness, while the combination of Dijon mustard, fresh dill, and lemon adds a refined zest. A sauce based on crème fraîche with hints of ginger and white wine complements the dish with subtle nuances. It is perfect for a cozy dinner or as an elegant festive treat. The presentation of the fish, neatly layered and topped with velvety sauce, transforms the meal into a true gastronomic delight.
1
Preheat the oven to 200 degrees. Cut the lemon in half, squeeze one half and set it aside. Chop the remaining half and mix it in a bowl with half ginger, half dill, and 1/2 teaspoon of mustard seeds. Season with salt and pepper. Rub the outside of the fish with 1 tablespoon of oil. Fill the cavity with ginger, lemon, and dill mixture.
- Lemon: 1 piece
- Ginger: 100 g
- Dill: 2 tablespoons
- Mustard seeds: to taste
- Salt: to taste
- Ground black pepper: to taste
- Sea perch fillet: 900 g
- Olive oil: 2 tablespoons
2
Cut 2 large sheets of parchment 5 centimeters larger around the fish. Place the fish on 1 sheet, cover with the second, and press the sheets together to secure the fish tightly. Place the packet, corrugated side down, on a baking tray. Roast for 1 hour.
3
Meanwhile, add the remaining ginger and shallots to the remaining oil in a small shallow pan, sauté on low heat until the shallots become translucent. Add the remaining mustard seeds. Stir the prepared wine with lemon juice. Simmer on low heat for 2 to 3 minutes until reduced. Mix the mustard with sour cream and cook for a few more minutes until the sauce thickens slightly. Season with salt and pepper and remove from heat.
- Ginger: 100 g
- Shallot: 1 piece
- Olive oil: 2 tablespoons
- Mustard seeds: to taste
- Dry white wine: to taste
- Lemon: 1 piece
- Dijon mustard: 1 tablespoon
- Creme fraiche: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
When the fish is cooked, remove it and place it on a large dish or cutting board, turning the bag with the corrugated side up. Remove the top sheet of parchment. Use a spatula to lift the top layer of fish; place it on the serving dish. Remove the bones. Place the bottom layer of fish on the dish. Gently reheat the sauce, add the remaining dill, spoon some sauce in the center of each fillet, and serve.
- Dill: 2 tablespoons
