Recipe - Mustard Seed Crusted Salmon With Watercress Sauce

SALMON
One half cup Mustard seeds
2 One half cup Bread crumbs from French
bread
2 tablespoon Parsley, chopped
1 tablespoon Thyme, chopped
Salt and pepper
One half cup Cream
2 Eggs
1 pound Salmon filet, cut crosswise
into four ounce pieces
without the skin

SAUCE
One fourth cup Robert Mondavi Chardonnay
One fourth cup Rice vinegar
1 tablespoon Dijon mustard
1 cup Green onions
One half cup Watercress leaves
Salt and pepper
1 One half cup Peanut oil

I was looking around for new recipes and ended up at the Mondavi homepage.
Their recipe file is a treasure trove of good stuff.

Here's the URL:

http://www.mondavi.com/recipes/zws.html

And here's a sample recipe:

Recipe by Annie Roberts, Executive Chef, Robert Mondavi Winery

Place mustard seeds on wooden work board and crush them with the bottom of
a small pan, bearing down on them to crush them. Mix them with the bread
crumbs, parsley, thyme, salt and pepper. Mix together the cream and eggs.
Dip the skin side of the salmon in the egg and cream mixture, then the
crumb mixture. Place on a plate crumb side up. This recipe may be done in
advance to this point. When ready to serve, heat oil in a saut‚ pan to
medium high. Carefully place fish crust side down in pan. Cook until golden
brown, about three minutes. Remove from pan and place crustside up on a
sheet pan and place in 375degree oven for four minutes. Mix together all
of the sauce ingredients, except for the peanut oil, in a Cuisinart. Slowly
add the peanut oil until thick. Serve with the Salmon.
Posted to FOODWINE Digest 11 Apr 97 by Leslie Duncan duncan@VIANET.ON.CA
on Apr 12, 1997