Ingredients
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3/4 cup vegetable crackers, crumbled
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1/4 cup parmesan cheese, grated
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1/2 cup milk
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1 (750 g) salmon fillets or 1 (750 g) halibut fillets, cut in 4
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1 tablespoon olive oil
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1 tablespoon butter
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1 (48 g) envelope white sauce mix, with white wine (brand Fine Cuisine if you can find it)
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1 1/4 cups water
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1 tablespoon Dijon mustard
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salt and pepper
Instructions
- In a big bowl, mix the crackers and parmesan. Add salt and pepper. Pour milk in a bowl not too deep. Soak fish filets in milk, then in the cracker mixture. In a skillet, heat oil and butter at medium-high heat. Add fish filets and cook for about 3 minutes on each side or until that the flesh is opaque and is easy to brake with a fork.
- In the meantine, in a casserole, bring to boil the envelop of white wine sauce and water, whisking it. Reduce heat to medium-low and cook 1 to 2 minutes or until sauce has thicken lightly. Add Dijon mustard. When ready to serve, top the fish fillets with the sauce.