Wholegrain Mustard Sauce

Wholegrain Mustard Sauce

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Creamy wholegrain mustard sauce for salmon is such a delicious sauce to round off the salmon. This recipe of mine is also one from my very first job. Funny now how one looks back and remember while putting my recipes and blog together! Although salmon is a bit of a more pricey fish, it is indeed full of omega 3 oils and therefor very important for health reasons. The Cinzano or Martini alcohol in this specific creamy wholegrain mustard sauce gives this sauce a lovely taste which accompany this fish dish as its best. You can definitely serve this sauce and salmon with lovely plain basmati rice, risotto rice, or on pasta. For another lovely sauce for Salmon, try the Chardonnay Cream Sauce.

Welcome to Smoking Chimney, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website, https://iwanrossdigital.co.za, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.

Serves: 4 Prep time: 15 Minutes Cook time: 25 Minutes Ready in: 40 Minutes

Nutrition: Calories 20 Carbs: 2g Protein: 0g Fat: 1g

Ingredients:
1 punnet of mushrooms - 250g
4 sprigs of spring onions, finely chopped
200 ml Cinzano or Martini, 2 cups of fish stock
30ml wholegrain mustard
250ml cream
200ml cold, diced butter

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Instructions:
1
Slice the mushrooms or for an alternative quick way, just pop them in a magi mix/food processor.
2
Fry the chopped spring onions in a little bit of oil and then add the mushrooms.
3
Add the Cinzano/Martini and let it reduce slightly, do not let the liquid run dry and burn the veggies.
4
Add the fish stock and cook through.
5
Strain the sauce and discard the mushroom and spring onions part.
6
Add the sauce back in the sauce pan and add the cream.
7
Let it cook a bit on low heat, then just before serving time, add the diced butter and quickly stir in.
8
serve with salmon fish and enjoy.
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4.56

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