Today’s recipe is an assertive mustard sauce for salmon, halibut, cod, crab or pollock. All of the ingredients should be available at your local natural and organic food store.
Prepare the sauce first. Then, use one of the techniques we’ve described this week to cook your fish:
Creole Mustard Dip
Makes about 1½ cups
- 2 egg yolks
- 3 tablespoons vinegar
- 1 cup olive oil
- 1 tablespoon yellow mustard
- 2 to 3 teaspoons Creole seasoning, or to taste
- 1 green onion, sliced
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
Whisk egg yolks and vinegar together in small bowl or blender until light yellow in color. Continue whisking, or with blender motor running, slowly add olive oil until emulsified and ingredients are thoroughly blended. Stir in mustard, Creole seasoning, green onion, dill and parsley. Blend or whisk just until blended. Cover and refrigerate until ready to serve.
Recipe courtesy of the Alaska Seafood Marketing Institute
