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Devilfish with Royale Mustard

Posted by Elodie Gontard on

Devilfish with Royale Mustard recipe

Ingredients for 4 people:

- 1 kg of devilfish
- 100mls of white wine
- 1/2 litre of heavy cream
- 1 onion
- 2 carrots
- 2 tablespoons of royal mustard with Cognac
- salt & pepper
- thyme, bay leaf, 1 shallot


Preparation:

- Wash and mix together the carrots, onions, wine and herbs. Cook for twenty minutes.

- Cut the pieces of fish into fillets and mix in with the above mixture and sliced shallots. Cook in the oven for 180° for 8 minutes.

- After cooking, put the fish aside, reduce the sauce to 1/4 of its volume, add the cream, reduce a little, then add in the royal mustard with Cognac, salt and pepper.

-  Place the fish filets on a serving plate and cover with sauce

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