I was delighted to be invited to take part in the Maille Culinary Challenge for March and April. They asked a number of foodie bloggers to come up with a new recipe using one of their wonderful products.
I spent a bit of time thinking about what to get from their list of products. They have a great range including things as diverse as hazelnut oil and soy vinaigrette with toasted sesame seeds. AS delicious as these sound, I decided to go with a twist on a classic and opted for their Dijon Originale which is just creamy and delicious and their Dijon mustard with white wine, lemon and harissa.
The recipe I came up with is for fish – you may not consider mustard and fish a usual pairing but the lemon and harissa mustard has such a zing that I knew it would balance perfectly with a nice piece of firm white fish such as cod or pollack. This is a really simple recipe which doesn’t take long to pull together but I’m sure you’ll agree, it makes your fish supper just a little bit posher!
Ingredients (serves 2):
- 2 large sustainable cod fillets
- Maille Dijon with lemon and harissa -2 tsp or to taste
- Crème Fraiche – 2 tbsp is plenty.
- 1 slice of stale white bread
- Bunch of fresh flat leaf parsley
- Salt & Pepper to season
- Zest of ½ lemon
- Start with your parsley crust. Cut the bread into chunks and rip the parsley up. Whizz them in a food processor with the lemon zest pulsing until small breadcrumbs.
- Mix the crème fraiche and mustard and check to taste – you want it to be creamy but still zingy.
- Place your fish on a baking tray with a drizzle of oil underneath to stop it sticking. Season with S&P then spread the top with the mustard mixture.
- Top the fish carefully with the breadcrumbs pressing down lightly.
- Bake for 10 mins or until fish is cooked through and your crust is lightly browned.