Crusted Fish With Wine Mustard Sauce

Taken in coup de pouce, issue march 2006. can be serve with orzo and brocoli.

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.

vegetable crackers, parmesan cheese, milk, salmon fillets, olive oil, butter, white sauce mix, water, dijon mustard, salt and pepper