DIJON MUSTARD GLAZED WHITEFISH (Chef Kevin Enright, Double Eagle Restaurant, Troy, Mi.)

4 whitefish fillets (6-8 oz.) skin on, without pin bones (may substitute pickerel or lake trout)
1 egg yolk
2 oz. Dijon mustard
1 c. mayonnaise
1 oz. Parmesan cheese
1/2 t. freshly chopped parsley
1 oz. cream
6 oz. sliced almonds
2 T. butter
salt to taste
white pepper to taste

Mix mayonnaise, egg yolks, Parmesan cheese, parsley, cream and Dijon mustard together in a bowl. Rub a cookie sheet with butter. Place fish on pan, skin side down and season with salt and pepper. Coat the fish with the mustard glaze. Sprinkle almonds on top. Bake on top rack at 450° for 8-10 minutes or til bubbly and browned. Serve with lemon dill rice pilaf.


1 c. rice, unconverted
1/2 onion, finely diced
1 1/2 c. chicken broth
1 bay leaf
salt and white pepper to taste
2 oz. butter
2 t. lemon juice
3 oz. butter
1 t. chopped dill

Wash rice under cold water. Sauté onions in 2 oz. butter. Add rice and sauté for 1 minute. Add boiling chicken broth, lemon juice, bay leaf and seasonings. Bring to a boil, stir once and cover. Bake at 350° for 15-19 minutes. Remove from oven and stir in 3 oz. butter and chopped dill.

Glazed Whitefish with Lemon Rice Pilaf recipe is published in our March, 2004 Menu Minder.