Salmon in Mustard Sauce

3 TBSP of Extra Virgin Olive Oil
3 TBSP of frying oil (part of total amount)
Juice from one lemon
½ TSP of salt
¼ TSP of ground pepper

Thoroughly whisk together until all ingredients are fully incorporated (about 1 minute).

¼ cup of yellow mustard
¼ cup of Dijon mustard
2 TBSP of whole grain mustard
1 large Egg (1 of two eggs)

Thoroughly whisk together until fully incorporated (about 1 minute).

Note:
Now you have created a mixture which will be used for marinating and later will be a base for the sauce.

Make sure that the fish fillets are properly rinsed under cold water.

Place the fish fillets into the marinade and gently cover with the remaining marinade (using a spatula).

Cover the bowl with the plastic wrap and let rest in the refrigerator for at least 30 minutes (ideally overnight).

Set oven to 350°F.

Preheat fry pan on high heat with 2 TBSP of frying oil.

Place fish fillets with residue of marinade in.

Briefly sear to reach a nice sear (about 1 – 2 minutes on each side).

Finish in a preheated oven until the fish is fully cooked (about 5 minutes). *

While the fish is finishing in the oven, prepare the sauce in water bath using a medium mixing bowl with the marinade as the top of the water bath.

Prepare a water bath by placing about 1 ½” of water into a medium pot.

Bring the water to a boil on high heat (without the mixing bowl on top).

Place the mixing bowl with the marinade (from the fish) on the top of the pot.

1 cup of heavy cream
1 large Egg

And vigorously whisk until the mixture thickens and reaches at least 165°F while water is boiling (check with the food thermometer).

When done place mixing bowl with a sauce aside for later steps.

Place the fillets on plates and partially cover each with the sauce.

Sprinkle with salt and pepper.

Serve with the side of your choice.