Tuesday,25 September, 2018
Current issue | Issue 1197, (15-21 May 2014)
Tuesday,25 September, 2018
Issue 1197, (15-21 May 2014)

Ahram Weekly

Celery fish in creamy mustard sauce

Serves 4


4 x 200 gm white fish fillets

2 garlic cloves (finely chopped)

1/4 cup celery heads (finely chopped)

1 tbsp fresh lemon juice

1 tbsp whole grain mustard

1 tbsp fresh dill leaves (finely chopped)

1/2 cup cream

1/4 cup fish or vegetable stock

1 tbsp butter + 2 tbsp extra virgin olive oil (divided)

1/2 tbsp herbes de Provence

1 tsp smoked paprika

Salt + pepper 



Sprinkle both sides of fillets with salt and pepper.  Heat a wide skillet on high, then add half quantity of butter and oil, 

to melt over medium heat.  Add fish to cook for five minutes each side, turning fillets only once.  Remove onto a plate and 

cover.  Wipe skillet clean and add remaining amount of butter and oil.  Over medium heat, add garlic, celery, herbes de Provence,

paprika and stir until fragrant.  Add stock, lemon juice and bring to the boil.  Leave to cook, covered, over low heat, for a

few minutes, or until celery is cooked.  Stir in mustard and cream.  When about to come to a boil, remove from heat and

stir in chopped dill.  Arrange fish fillets on serving plates, pour sauce over each, then serve with boiled potato and sautéed

green string beans.

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