White Sauce goes well with White Fish. I sometimes add some herbs to the sauce, but today I added Whole Grain Mustard. You may wish to add Herbs as well. For this dish, I like to use Blue Grenadier (Hoki), which meat is similar to Cod. It’s very easy to prepare, but looks stylish, doesn’t it?
250 to 300g White Fish Fillet(s) *Today I used Blue Grenadier (Hoki)
Salt & Pepper
Oil OR Butter for cooking Fish
Sake (Rice wine) *optional, if Fish fillets are thick
10g (1 tablespoon) Plain Flour
1/2 cup Milk
Salt & White Pepper
1 to 2 teaspoons Whole Grain Mustard
- If you use a large fillet of Fish, cut into 2 even pieces, lightly season with Salt & Pepper, and set aside for 15 minutes.
- To make White Sauce, melt Butter in a small saucepan over medium heat. Add Plain Flour and cook, stirring with a wooden spoon, until mixture bubbles. Gradually add Milk, constantly stirring.
- Bring to the boil, then reduce heat to simmer, stirring constantly, until mixture thickens. Season with Salt and White Pepper, then add Whole Grain Mustard, and mix to combine. *Note: Find the Microwave method at ‘Super Easy White Sauce’ page.
- Cook Fish in your favourite method. Today I cooked them in a frying pan. Heat the pan, non-stick preferred, over medium heat, lightly oil it, then cook Fish on both sides. *Note: If Fish is thick, sprinkle with 1 tablespoon Sake (Rice Wine) OR Water, cover with a lid, and cook over lower heat until cooked through.
- Place the cooked Fish on serving plates, if you have any liquid in the pan, add it to the sauce. Pour the Sauce over the Fish and enjoy. I added some Capers and extra Pepper, and served with Chips and Salad.
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