Description
When you read this recipe, this combination might sound really weird, but if you like mustard and bananas, it’s really worth a try. I’ve served it a number of times and everybody is quite surprised about it. I use deep sea perch fillet or sometimes cod fillet, but any other fish with this kind of texture is alright to use (don’t use an oily fish like salmon or trout). For mustard, try not to use sweet mustard, because the bananas are sweet already and the dish might end up too sweet. Serves well with rice.
Ingredients
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- ¾ cup milk
- 2 tablespoons seedless raisins
- ¼ cup chopped hazelnuts
- 2 tablespoons coarse-grained mustard
- 2 teaspoons fresh lemon juice
- 1 dash hot pepper sauce (e.g. Tabasco™), or to taste
- salt and black pepper to taste
- ½ teaspoon paprika
- 1 pound boneless deep sea perch fillets
- 2 bananas, peeled and sliced
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4