Mustard Seed Crusted Salmon with Watercress Sauce

Mustard Seed Crusted Salmon with Watercress Sauce Ingredients

SALMON	SAUCE
1/2 c Mustard seeds	1/4 c Robert Mondavi Chardonnay
2 1/2 c Bread crumbs from French	1/4 c Rice vinegar
2 tb Parsley, chopped	1 tb Dijon mustard
1 tb Thyme, chopped	1 c Green onions
Salt and pepper	1/2 c Watercress leaves
1/2 c Cream	Salt and pepper
2 Eggs	1 1/2 c Peanut oil
1 lb Salmon filet, cut crosswise

Instructions for Mustard Seed Crusted Salmon with Watercress Sauce

I was looking around for new recipes and ended up at the Mondavi homepage. Their recipe file is a treasure trove of good stuff. Heres the URL: http://www.mondavi.com/recipes/zws.html And heres a sample recipe: Recipe by Annie Roberts, Executive Chef, Robert Mondavi Winery Place mustard seeds on wooden work board and crush them with the bottom of a small pan, bearing down on them to crush them. Mix them with the bread crumbs, parsley, thyme, salt and pepper. Mix together the cream and eggs. Dip the skin side of the salmon in the egg and cream mixture, then the crumb mixture. Place on a plate crumb side up. This recipe may be done in advance to this point. When ready to serve, heat oil in a saut? pan to medium high. Carefully place fish crust side down in pan. Cook until golden brown, about three minutes. Remove from pan and place crust-side up on a sheet pan and place in 375-degree oven for four minutes. Mix together all of the sauce ingredients, except for the peanut oil, in a Cuisinart. Slowly add the peanut oil until thick. Serve with the Salmon. Posted to FOODWINE Digest 11 Apr 97 by Leslie Duncan on Apr 12, 1997

Main Ingredient: FishCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bread crumbs	Cream	Dijon Mustard	Eggs
Mustard	Onion	Parsley	Rice
Salmon	Thyme	Watercress

for flavor and categorization

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