Basa in Creamy Dijon Recipe


Basa is a Vietnamese fish that pairs perfectly with Creamy Dijon Mustard.
Cook Time: 20 minutes

Difficulty: Easy
Serves: 2-3 people

INGREDIENTS


<li>Cut the fish fillets in half and sprinkle with salt and pepper. </li><li>Take a large pan that is big enough to hold all the fillets in one layer. Melt butter in the pan and place the fish fillets carefully. After a minute, give it a turn and cook for a minute more on the other side.</li><li>Pour the stock and bring it to a boil. Cover the pan, reduce the heat and simmer for about 4 minutes. When done, take the fish off the pan and place on a serving plate.</li><li>Pour cream to the pan and give it a whisk. Check for salt and add any, if required. Now, add Dijon mustard and dill leaves. Give it a whisk and cook for a minute. Pour the sauce over the cooked fish and sprinkle the capers on top.</li><li>Serve warm with some bread or salad of your choice.</li>

METHOD


  1. Cut the fish fillets in half and sprinkle with salt and pepper. 
  2. Take a large pan that is big enough to hold all the fillets in one layer. Melt butter in the pan and place the fish fillets carefully. After a minute, give it a turn and cook for a minute more on the other side.
  3. Pour the stock and bring it to a boil. Cover the pan, reduce the heat and simmer for about 4 minutes. When done, take the fish off the pan and place on a serving plate.
  4. Pour cream to the pan and give it a whisk. Check for salt and add any, if required. Now, add Dijon mustard and dill leaves. Give it a whisk and cook for a minute. Pour the sauce over the cooked fish and sprinkle the capers on top.
  5. Serve warm with some bread or salad of your choice.

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