Easiest Way to Prepare Yummy My Lemon Creamed Sea Salt, wholegrain Mustard Fish

My Lemon Creamed Sea Salt, wholegrain Mustard Fish. Add the wine and reduce by three quarters, then add the chicken stock and reduce by half. Add the cream, bring to the boil and. Lemon water and Himalayan sea salt provide calm, long-lasting energy that won't leave you crashing later in the morning.

Spread the herb butter over one fillet, on the boned side, and the mustard evenly on the other fillet. These Strawberry & Lemon Cream Crepes make a great breakfast or dessert! This traditional Thai mango cake recipe tastes fresh, fluffy and delicious. You can have My Lemon Creamed Sea Salt, wholegrain Mustard Fish using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of My Lemon Creamed Sea Salt, wholegrain Mustard Fish

1. It's 470 g of White Fish (i used Atlantic Cod Frozen).
2. You need 350 g of Fresh Asparagus.
3. You need 50 g of very fine green beans.
4. You need 1 tsp of Black Cracked pepper.
5. Prepare 1/2 tsp of mixed herbs.
6. Prepare 1/4 cup of Lemon juice.
7. You need 1/4 cup of white wine.
8. Prepare 1 of Sweet pepper mixed.
9. Prepare 1 of lemon Sliced.
10. It's 1/2 tsp of mixed herbs.
11. You need 1 Handful of fresh parsley for serving.
12. Prepare 1/4 cup of Double cream.
13. Prepare 1 tsp of whole mustard grain.

It's a shortcake that is filled and coated with whipped cream. Adding cream thins this Meyer lemon curd and makes it extra spoonable—delicious with graham crackers and sprinkled with sea salt. Just before serving, whisk cream into lemon curd. Layer lemon cream and graham crackers in small glasses or bowls, finishing with graham crackers.

My Lemon Creamed Sea Salt, wholegrain Mustard Fish step by step

1. Place the fish in a large frying pan with a lid.
2. Lift yhe lid pour the lemon juice all around as it will have some water from the fish..
3. Add the Asparagus on top also the green beans.
4. Add the sea salt, pepper, dried mixed Herbs, add the lid and poach for 5 minutes on high.
5. Add the wine all around and add the lid let it boil for 3 minutrs without the lid..
6. Close the lid and let it simmer for 5 minutes to make sure the beans are cooked.
7. Take off the heat, let it cool a little before adding the Cream.
8. Add the cream to a cup and add the mustard grain to it and mix then pour it around the fish and gently mix in the juices..
9. Add the sweet peppers and put back on heat to heat up mix carefully..
10. Add the mustard cream and wholegrain mustard mixed in the cream to the pan.
11. Add carefully to the fish and shake tbe pan to mix..
12. Serve hot add the Sweet peppers to it and the lemon slices in a serving dish.and parsley.and new potatoes on the side..

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