Baked Fish with Mustard Sauce from The Robert Carrier Cookbook by Robert Carrier
Combine dry white wine, water, olive oil, finely chopped parsley and shallots with dry mustard that has been mixed with a little hot water. Season to taste with salt and freshly ground black pepper...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 teaspoons dry mustard
- 3 tablespoons finely chopped parsley
- 6 tablespoons finely chopped shallots
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- ½ pint dry white wine
- 1 white fish (3 pounds)
- ¼ pint water
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