Adapted from More Than Gourmet 

Mustard and white wine makes a classic sauce for fish. Try this delicious sauce with any poached or braised firm fleshed fish.
Servings:  4
Ingredients:
2 tbs butter
23/4 oz button mushrooms, thinly sliced
1/8 lb shallots, finely chopped
pinch of curry powder
1 tbs cognac
3/4 cup dry white wine
3/4oz Fumet de Poisson Gold® (More Than Gourmet fish stock) diluted with 3/4 cup hot water***
11/4 tbs cream
1 tsp English mustard powder dissolved in a little water
2 tbs wholegrain mustard
salt and freshly ground pepper
 

1. In a saucepan melt the butter, add the mushrooms and shallots and sweat for 1 min.
2. Stir in the curry powder and add the cognac and wine. Bring to the boil, and reduce the liquid by one-third.
3. Pour in the diluted fish stock, simmer for 5 minutes, then add the cream and the English Mustard.
4. Cook until the sauce is thick enough to coat the back of a spoon.
5. Season to taste with salt and pepper and pass the sauce through a wire-mesh conical strainer. Stir in the wholegrain mustard and serve.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.