Devilfish with Royale Mustard

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Devilfish with Royale Mustard

Ingredients for 4 people:

- 1 kg of devilfish
- 100mls of white wine
- 1/2 litre of heavy cream
- 1 onion
- 2 carrots
- 2 tablespoons of royal mustard with Cognac
- salt & pepper
- thyme, bay leaf, 1 shallot





Preparation :


Wash and mix together the carrots, onions, wine and herbs. Cook for twenty minutes.

Cut the pieces of fish into filets and mix in with the above mixture and sliced shallots. Cook in the oven for 180° for 8 minutes.

After cooking, put the fish aside, reduce the sauce to 1/4 of its volume, add the cream, reduce a little, then add in the royal mustard with Cognac, salt and pepper.
Place the fish filets on a serving plate and cover with sauce.