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Baked Whitefish with Apples & Mustard Sauce


Ready In: 60 Minutes
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • In a small saucepan, melt the butter and stir in the flour to make a roux, cooking until light and foamy. Set aside to cool.
  • In a large saucepan, blend together the stock, wine, and 1/2 cup of the cider and bring to a boil. Gradually add the reserved roux, whisking constantly until the mixture heavily coats a spoon. Stir in 10 teaspoons of the stone-ground mustard, the Dijon mustard, salt, and pepper. Whisk in the cream and blend well. Set aside and keep warm.
  • Preheat oven to 350° F. Place the fillets in a large shallow baking dish and spread the remaining stone-ground mustard on the fillets. Top with the apple slices and remaining cider and bake until the fillets flake easily with a fork, about 5 - 7 minutes for a Lake Michigan whitefish fillet.
  • Place each fillet on a serving plate and pour the reserved mustard sauce over the top. Serve immediately.
  •  SAVE