Grilled Fish with Dijon Mustard Velouté Sauce and Peach Arugula Salad
Grilled fish that's coated with a delicious Dijon mustard Velouté sauce and a side of peach arugula salad. This delivers the perfect balance between sweet, spicy and herby. A great on-the-grill recipe!
Print
Pin
Servings: 4
Ingredients
Dijon Mustard Velouté Sauce
- 30 grams salted butter
- 30 grams flour
- 65 ml white wine
- 450 ml chicken or fish stock lukewarm
- 1 tbsp fresh thyme
- 2 tbsp Maille Dijon mustard quality mustard
- 50 ml cream
- Pinch of freshly ground black pepper
- Salt to taste
Grilled Fish with Basting
- 1 kg fish fillet skin on
- ⅓ cup salted butter softened
- 2 tbsp parsley finely chopped
- Juice from 1/2 a lemon
Peach Arugula Salad
- 40 grams arugula or rocket washed and drained
- ½ medium red onion thinly sliced
- 1 large ripe peach washed
- `1 large burrata mozzarella pulled apart
- 1 tbsp roasted and salted pistachio roughly chopped
- Olive Oil just a drizzle
- Balsamic Glaze just a drizzle
- Honey just a drizzle
Instructions
Dijon Mustard Velouté Sauce
- Bring a medium saucepan to a medium heat and add the butter. Once melted, add flour and stir. Once the flour turns light brown, add the wine and cook for 30 seconds.
- Gradually pour in warm chicken/fish stock, stirring in between. This'll prevent your sauce from being lumpy. Once the stock has been incorporated, add thyme and Maille Dijon Mustard. Stir well.
- Add in the cream, black pepper and salt to taste. Keep warm while you prepare the fish and salad.
Grilled Fish with Basting
- In a medium sized bowl, mix melted salted butter, parsley and lemon juice together. Ensure the fish fillet is dry before coating it with the basting. Coat the fish with some of the basting. Place it on a clean clip grid and place on a hot grill. Cook the skin side first. Continue basting the fish until the meat turns whiter in color. Once its fully cooked, remove from the heat.
Peach Arugula Salad
- Cover the base of your serving dish with arugula, red onion, fresh peaches, burrata mozzarella and roughly chopped pistachios.
- Finish off with a drizzle of olive oil, balsamic glaze and honey.
- You're now ready to serve. Enjoy, tastebud!