Smoked Fish Platter With Mustard Dill And Caper Sauce Food

SMOKED FISH PLATTER WITH MUSTARD-CAPER SAUCE AND FENNEL-CUCUMBER SALAD

Steps:

• Sauce
• Mix first 3 ingredients in 2-cup glass measuring cup; gradually whisk in oil. Season with pepper. Pour half of mixture into small bowl; mix in 3 tablespoons sugar, capers, and shallot for sauce. Mix 1 tablespoon sugar into remaining mixture. Reserve for dressing salad.
• Salad
• Mix sliced fennel and cucumbers in large bowl. Mince enough fennel fronds to measure 3 tablespoons; add to bowl. Season to taste with dressing in measuring cup. Season with salt and pepper.
• Assembly
• Cover large platter with lettuce leaves. Arrange smoked fish and salad atop lettuce. Garnish with caper berries, lemon wedges, and eggs (if desired). Serve with bread, butter, and Mustard-Caper Sauce.

MUSTARD DILL SAUCE - TO SERVE WITH SALMON

Steps:

• Place all the ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt, and pepper as necessary. Serve the sauce in a bowl or in individual ramekins, garnished with dill sprigs.

MUSTARD SAUCE RECIPE, PREPARE FISH WITH MUSTARD SAUCE

Steps:

• Peel the potatoes, cut into slices and cook covered with broth until soft. For later serving, keep the plates warm in the oven. You can also heat the plates in a microwave.
• Drain the potatoes and season with salt, pepper and nutmeg. Add the cream and butter and quickly mix with a hand mixer to a creamy puree.
• Peel and finely dice the shallots and sauté in the butter for 5 minutes in a colourless pan with allspice and bay leaf. Deglaze with Noilly Prat and white wine, add the vegetable stock and bring to the boil. Mix cold cream with cornflour and slowly pour into the boiling broth. The sauce binds when boiling. Flavour the mustard sauce with mustard and the remaining spices and keep warm for serving.
• Wash rose fish ocean perch fish fillets under running cold water. Check fillets for existing bones and cut them out generously with a knife. Cut fish fillets into portions.
• Bring the mustard sauce to the boil, remove from the heat and place the fish fillets next to each other in the sauce and poach for 3-5 minutes. Heat the mashed potatoes, season to taste again and arrange on a warm plate in the middle. Remove the fish fillets from the sauce with a skimmer and place them on top of the mashed potatoes.
• Mix the mustard sauce with a hand blender and pour into the dish. Serve decorated with dill and capers.

SMOKED FISH WITH MUSTARD, DILL AND CAPER SAUCE

Steps:

• Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill and generous amount of pepper. (Can be made 3 days ahead. Cover; chill.)
• Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.

CREAMY DILL SAUCE WITH MUSTARD & CAPERS

Steps:

• Mix everything together (except the capers) using a wand mixer until well blended. Add capers and stir in with small whisk.
• Allow to sit for an hour or two for the flavors to combine.