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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the water and the cornstarch in a small saucepan and whisk until combined. Place the pot on high heat and just as it begins to boil, reduce the heat to a simmer and add the mustard. Season with sal and pepper. Cut the butter into small pieces and whisk it in slowly, continuing to whisk until you obtain a smooth sauce, about ten minutes. Do not allow sauce to boil! Place the sauce in a pre-heated wide mouth vacuum bottle while you prepare the fish. Place the fish fillets in a non-stick saute pan. Pour in the fish stock and bring to a boil. Lower the heat to a simmer and poach about 8 minutes. Lift the fish out carefully with a spider or large slotted spoon, dry with a paper towel if necessary and place in the center of a pre-heated dinner plate. Ladle the mustard-butter sauce over and around it, and garnish with chopped parsley and lemon slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/4	cup		0.0	0.0	0.0	0.0
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
dijon mustard	2	tablespoons		37.825	0.0	8.415	0.2125
butter	4	tablespoons		342.0	15.714	10.686	28.8
sea bass fillet	1 1/2	1/2		37.825	0.0	8.415	0.2125
fish stock	2	cups		74.56	0.0	10.5316	3.7746
lemon			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.