A chef I worked with made a really great mustard creme sauce, and I tried to replicate it, and ended up doing something just a bit different. It isnt sweet, and it isnt too mustardy, but its really creamy and pleasant, definitely one of those decadent French sauces you love to see in a restaurant. Thanks to the creamy sauce this isnt exactly a healthy dish, but its a tasty way to enjoy fish and fresh snapped green beans if you happen to have some around from your garden or just from a nice farmers’ market. Its great to be able to support local growers, and they’ll always have the best stuff for you. Its good to make friends with folks there because they can often get you things you cant find at the supermarket – I found a fellow at one who would get me green tomatoes for frying, which can be hard to find up North unless you grow your own.
Anyways, here’s what you’ll need to make this dish!
Serves 4
- 4 Salmon filets, about 1 ½ to 2 pounds
- 1 16 oz package linguina pasta
- 4 tbsps dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp honey or more for a sweeter sauce
- 1 cup heavy cream
- 2 tbsp butter
- 1 heaping cup green beans.
- 1 medium red onion, julienned
- salt and pepper to taste
- ¼ cup of chablis or other white wine
- 1 tbsp chopped fresh tarragon – optional
- fresh lemon slices for garnish
1Preheat oven to 400. Bring a pot of salted water to a boil for the pasta. Season the salmon with salt and pepper and rub the flesh side of the filets with 1 tbsp of Dijon mustard and a bit of honey, seasoning well with salt and pepper to taste. Roast salmon for 10-15 minutes on a buttered baking tray. Place the linguini into the boiling water and cook for 10-12 minutes.
2In the mean time, melt the butter over medium heat in a large skillet or wok and add onion, salt, and pepper. Saute the onion until it softens and then add the green beans, Dijon mustard, whole grain mustard, and honey, tossing to coat. Increase heat and after a minute or two add the white wine.
3When the wine begins to simmer add the heavy cream and stir. Simmer for 5 minutes or until the green beans are tender. Drain the pasta well and toss into the sauce. Add the tarragon if desired and then scoop onto plates. Serve a roasted salmon filet on top and garnish with a lemon slice and a sprig of tarragon.
