from Executive Chef Rob Whaley Alaska Sablefish with Mustard Seed Crust Serves 4 24 oz. wt. Sablefish Fillet-skinless and boneless 4 oz. Dijon mustard 2 tsp Salt & Pepper 1 cup Dry Bread Crumbs (preferably Panko) 1 oz. Dark mustard seeds 1 oz. Yellow mustard seeds Sauce 2 oz. Whipping cream 8 oz. Chilled butter and cut into small cubes 1 Tbsp. Whole grain mustard 1 Tbsp. Dijon Mustard Procedure Mix mustard seeds and bread crumbs together and set aside. Season Sablefish evenly with salt and pepper. Brush with mustard to coat. Press into bread crumb mixture to completely cover. Cook on stovetop in non-stick pan with butter or oil, over medium heat until heated to an internal temp. of 140 degrees. Sauce: Heat whipping cream in a saucepot over medium heat and bring to a slow boil. Let reduce by 25%. Slowly add the chilled butter, whisking it in to incorporate. When all butter is dissolved, remove from heat and add in both mustards. Stir and serve over fish. < back
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