| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 20g | 8g | 45g |
| sugars | fibre | protein | salt |
| 3g | 2g | 32g | 1.2g |
Why I Love German Pollock with Dijon Mustard Sauce and Basmati Rice
Every once in a while, a recipe presents itself that perfectly captures and embodies the spirit of my culinary journey. Today, this blessing of the kitchen comes in the form of the German classic, Pollock with Dijon Mustard Sauce and Basmati Rice. A delightful fusion of hearty northern European flavors with the gentle nuttiness of Basmati rice, this dish is a testament to the beauty of contrasting tastes and textures.
A Love Affair with Pollock
As a native of Colorado, enveloped by the majesty of the Rocky Mountains, I’ve developed a deep affection for seafood, particularly Pacific Pollock. This mild-flavored, tender white fish is the star of our Pollock with Dijon Mustard Sauce and Basmati Rice recipe, gracing the palate with a delicate sweetness that beautifully balances the robust Dijon mustard sauce.
The Flavors That Sing
The harmonious symphony of flavors is what sets this dish apart. Inspired by Chef Fredy Girardet‘s lifelong pursuit of cooking perfection, the mellow flavor of the Pollock fillets swirls with the rich, zingy mustard sauce to create a taste that is both hearty and comforting. The addition of minced onions and garlic, infused in a foundation of extra virgin olive oil, creates a rustic base that perfectly marries the other flavors. The gentle splash of white wine and heavy cream lends an indulgent creaminess to the dish, further accentuated by the soft, subtle flavor of fresh thyme and parsley.
Bringing It Together with Basmati
The bed of Basmati rice brings an added dimension to this dish. Known for its fragrant aroma and unique flavor, Basmati rice provides a delightful contrast to the bold flavors of the dish, helping to balance out the robust taste of the Dijon mustard sauce. The soft, fluffy grains of this delicately scented rice seep up the flavors of the dish, forming a delicious culinary canvas that showcases each of the ingredients at their very best.
Pollock with Dijon Mustard Sauce and Basmati Rice is a recipe that hails from the heart of Europe, but it speaks a universal language that resonates with food lovers everywhere. It’s this spirit of unity and celebration of flavors that makes this dish one of my favorites. Whether it’s served up as a weeknight dinner or as a festive weekend feast, this dish is sure to capture your heart and please your palate.
What You’ll Need
- 2.5 pounds of Pollock fillets
- Salt and pepper to taste
- 2 tablespoons of extra virgin olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of Dijon mustard
- 3/4 cup of dry white wine
- 1.5 cups of heavy cream
- 1 teaspoon of fresh thyme, chopped
- 1 teaspoon of fresh parsley, chopped
- 2 cups of Basmati rice
- 3 cups of water
Method
Step One
Season the Pollock fillets with salt and pepper to taste. Set aside.
Step Two
In a large pan, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant.
Step Three
Add the seasoned Pollock fillets to the pan. Cook each side for about 3-5 minutes until golden brown. Remove the fillets from the pan and set aside.
Step Four
In the same pan, add the Dijon mustard and dry white wine. Stir and let it simmer for a few minutes until the alcohol from the wine evaporates.
Step Five
Lower the heat and add the heavy cream. Stir well to combine with the mustard and wine. Add the chopped thyme and parsley. Stir again to combine.
Step Six
Return the Pollock fillets to the pan. Let it simmer in the mustard cream sauce for about 5-7 minutes, allowing the fillets to absorb the flavors of the sauce.
Step Seven
While the fish is simmering, cook the Basmati rice according to package instructions. Generally, combine 2 cups of rice with 3 cups of water in a pot, bring to a boil, lower the heat, cover the pot, and let it simmer until the rice is tender and the water is absorbed.
Step Eight
Serve the Pollock fillets over the cooked Basmati rice, drizzle some of the Dijon mustard sauce on top and enjoy.
