• Water supply
• Pumps
• Water purification
• wells
• Filters

Dietary fish baked in mustard sauce. Fish marinated in mustard and vegetables in a slow cooker. White fish with Dijon mustard in the oven Fish with mustard baked in the oven

Honey-mustard sauce, semi-finished catering product (TK1056)

Honey-mustard sauce, semi-finished catering product

Technological map No.Honey-mustard sauce, semi-finished catering product(SR-formulation No. 1379)

Publishing house Moscow "Gamma Press" 2003

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cookinghoney mustard sauce,must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

WANT THE NEWEST RECIPES COLLECTION?

We offer (more than 800 TTK) three most modern collections of recipes (hot dishes, cold appetizers and salads, bakery products, desserts and drinks) + over 1000 technology cards for free! , as well as a discount on the set.

Mustard in a container is combined with honey, white wine vinegar. Add thyme leaves. Whipped. In the process of whipping, olive oil is introduced in a thin stream.

The whipping process is continued until the sauce reaches a homogeneous creamy consistency.

Ready-made sauce put into a gastronorm container. Packed hermetically. Mark.

1. Characteristics of the finished dish

Appearance- homogeneous mass without lumps and foreign inclusions.

Color- yellowish-olive.

Consistency- liquid sour cream.

Smell and taste- characteristic of the incoming ingredients. No foreign taste and smell.

1. Requirements for registration, implementation and storage

Honey mustard sauceprepared as needed. Storage conditions, shelf life of especially perishable and perishable products at a temperature of (4 ± 2) ° C are determined in accordance with SanPin 42-123-4117-86.

microbiological indicatorshoney mustard saucemust comply with the requirements of SanPin 42-123-4117-86.

1. THE NUTRITIONAL VALUE M edible mustard sauce:

date of

Technologist /______________/__________Name___________

Chef /______________/_________ FULL NAME___________

Fish marinated in mustard and vegetables, this delicious dish was prepared in a slow cooker by reader Olga and sent us a recipe with step-by-step cooking photos. We already have a similar pike perch under a vegetable marinade in the piggy bank of recipes, but it is prepared a little differently.

Fish with vegetables in mustard sauce in a slow cooker

For this delicious fish dish in a slow cooker with vegetables in mustard sauce, any sea fish or fillet is suitable (you can cook pike perch, catfish and pike from the river in this way), I used pollock. Even my husband (a little fish lover) really liked my delicious fish! Pollock can be replaced with hake, tilapia (pangasius), mackerel, cod, haddock, any red fish, even pink salmon marinated with vegetables and mustard will turn out juicy.

Ingredients for the Mustard Marinade Fish Recipe:

• Pollock - 3 pieces
• Carrots - 2 pieces
• Onion - 1 piece
• Sour cream - 3 tablespoons
• Mustard - 1 ½ tablespoons
• Soy sauce - 1 tablespoon
• Seasoning for fish - 1 teaspoon
• Vegetable oil - 1 tablespoon

How to cook marinated fish in a slow cooker

1. Peel and finely chop the onion. Peel and grate carrots.

2. Pour the oil into a multi-cooker pan. Turn on the multicooker in the "baking" mode, I automatically set 40 minutes, now we will use the multicooker instead of a frying pan for sautéing vegetables.

3. Put the onions and carrots in the slow cooker and fry everything for 20 minutes (the lid is open).

4. In the meantime, clean the fish (I take pollock, and you - at your discretion) from fins and entrails, rinse and cut into portions.

5. Prepare the sauce - marinade for fish by mixing sour cream, mustard, soy sauce and seasoning. Remove the onions and carrots from the multicooker and put the fish there. Put vegetables on the fish, pour sauce on top.

And bake pollock in a slow cooker for the rest of the time with the lid closed (15-20 minutes). Put the finished fish dish under the marinade with vegetables and mustard from the slow cooker

in bowls (goes very well with rice).

Wishing you bon appetit!

😉 Olya, a very beautiful board with cats!

Continuing the theme of marinade - mustard sauce with fish, we suggest watching a video recipe from the YouTube channel

White fish with Dijon mustard in the oven

This is an unusual tasty portioned dish of white fish (fillet) with a sauce of Dijon mustard (in grains), honey, wine, soy sauce, chili pepper and lemon, baked in the oven in baking paper bags

There are two types of fish that belong to white fish, these are flat fish and round fish. Flat white fish is halibut, flounder. Round white fish is mainly a family of cod fish, which includes cod, haddock, saithe, hake. From non-cod to round white fish include striped bass, monkfish, grouper.

Red fish in mustard-honey sauce is an amazing dish with a delicate and refined taste, which will not cause much trouble to the hostess. Your family and guests will be asking for more! All it takes is 10 minutes of your time!

You will need:
- Steaks of red fish (salmon or trout): 4-6 pieces.
- Mustard: 3 tbsp. spoons.
- Honey: 3 teaspoons.
- Garlic: 3 cloves.
- Ground black pepper: a pinch.
- Salt: 1 tbsp. a spoon.

How to cook:
We're preparing the sauce. Put in a bowl 3 tbsp. spoons of mustard. Homemade "Russian" mustard or another spicy one is ideal for this dish. Add 3 teaspoons of honey to mustard.

Squeeze 3 cloves of garlic, add salt ½ tbsp. spoons and black pepper to taste. Mix thoroughly until smooth. The sauce is ready.

Salt the red fish steaks a little and put them on a baking sheet.

Coat the fish with the resulting sauce on all sides. We leave the dish for 30 minutes. The fish should be properly soaked.

We put the fish in the oven for 40 minutes. and cook at 180 degrees. At the end, if possible, turn on the grill for 5 minutes.