February 13, 2014Tomorrow is Valentine's Day. Time to panic. Not really. Here's a recipe for a Dijon crust that can top seafood, poultry, pork or a steak and make this year's meal "special." I recreated it from a memory that goes back to a restaurant gone by.
3 tablespoons butter, softened
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1/4 cup panko (Japanese bread crumbs)
1 tablespoon finely chopped parsley
Cream butter together with Dijon mustard and mayonnaise. Stir in panko and parsley.
Preheat oven to 400 degrees.
Prepare your seafood for the oven (or grill). I go for a bit of olive oil and a touch of salt and pepper. Spread some of mixture over the top of fish. Add some liquid to bake dish such as white wine, broth or juice mixed with water.
Bake fish at 400 degrees until desired doneness, checking after 10 minutes or so, depending on the cut.
For poultry, pork or beef, spread mixture when meat is cooked then place under broiler (middle oven rack) to bake on the crust.
Feeling crazy? Stir some honey into my Dijon crust. Yummy!
I shared my recipe with Diane at Blue Bay Fish where she'll be serving Dijon crusted salmon dinner to go (for one or two) today and tomorrow. Just in time for Valentine's.