It was the perfect day to be at the lake and fish. The water was calm and the sky was filled with sunshine and fluffy clouds.
I have been trying some recipes with mustard seasoning and adapted a mustard and breadcrumb coating for the jackfish we caught.
MUSTARD BREADED FISH COATING
1 1/2 c. bread crumbs 375 mL
1 tbsp. dry mustard powder 15 mL
1/2 tsp. salt 2 mL
1/2 tsp. fresh ground black pepper 2mL
2 eggs
oil
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2 fish fillets from a 3 -4 pound (1 -2 kg) fish
Tear four slices of two to three day old bread into chunks and chop in a blender to make fine crumbs. Mix crumbs with mustard, salt and pepper on a large plate.
Beat the eggs and clean the fish, rinse with water and cut the fillets into three to four pieces. Heat a heavy frying pan and add one tablespoon (15 ml) oil.
Dip a fish piece into the egg and coat both sides, then coat the fish in the crumb mixture and place in the hot pan. Repeat with the other pieces of fish. Brown on one side, then turn the fish. Cook until the fish easily flakes. Serve immediately.
Saskatchewan mustard
Saskatchewan produces nearly 90 percent of Canadian mustard and is the largest exporter of mustard in the world.
The hot, dry Saskatchewan growing and harvest conditions and excellent soils produce a high quality seed that is recognized for its processing and storage excellence.
There are three different types of mustard grown in Saskatchewan: yellow or white mustard, Oriental and brown mustard.
The yellow or white mustard (Sinapis alba), is the type most commonly used in recipes and in traditional yellow hot dog mustards. Of the three mustards, it is the mildest with minimal heat.
The outside coating of yellow mustard contains mucilage that has the ability to absorb and hold liquids. These characteristics make it a good emulsifying agent. Emulsifiers are used to hold water and oil together in salad dressings and mayonnaise.
Both oriental and brown mustards are from the Brassica juncea species. The oriental mustard is also a yellow seed, but smaller than the yellow mustard seed.
Of all the mustards, it has the most pungent flavour and is commonly used in Asian cuisine and to produce hot and tangy oriental mustards.
Brown mustard has a dark brown seed and zesty flavour. It is used for hotter mustards, especially for the production of Dijon-style mustards. Brown and yellow mustard are combined to make Englishstyle mustard.
Various forms of mustard
Mustard is available for use in food in a variety of forms: powdered, ground, oil and commercially prepared. The Saskatchewan Mustard Development Commission has developed a cookbook,Inspired By Mustard,which lists recipes by the form of mustard used in the recipe. Download a copy from www.saskmustard.com.
Mustard powder or flour is finely ground mustard seeds. Unlike most other aromatic spices, mustard powder has no aroma when it is dry and must be moistened for about 10 minutes to develop its pungency and sharp, tangy flavour. Use water, wine, vinegar, beer or milk to mix with the powder.
Prepared mustard, hot dog mustard and Dijon are three of the most familiar. They are often used as a condiment for sandwiches or for adding to sauces or dressings.
Prepared mustards are a mixture of whole, cracked or ground mustard seed, a liquid such as vinegar, wine, water, beer or fruit juice and other seasonings from honey, dill and garlic to horseradish.
Whole mustard seed adds heat, flavour and texture to food. The seeds are typically crushed or heated in oil until they pop. Add at the end of preparing the recipe, because the cooking will reduce the mild, tangy mustard flavour.
Mustard seeds can be stored indefinitely in a cool, dry place.
Mustard oil is golden in colour and intensely hot and spicy. It is used in Eastern cooking and sold where Indian and Asian specialty food is found.
Mustard greens taste like prepared mustard, with a hint of radish flavour and a peppery aroma. They can be cooked or eaten raw like spinach.
De-heated ground mustard (DGM) is ground mustard that has been treated to reduce its pungency. It is an excellent binding agent and emulsifier that is used in mayonnaises, sauces and salad dressings.
It can also be used to replace egg yolk in baking, to give a smooth texture to meat products and to improve the colour and flavour in fried food batters.
SEED BREAD
This flavourful bread is best served hot from the oven or lightly toasted.
1 large egg
1 c. 1% buttermilk 250 mL
1/4 c. oil 60 mL
2 tbsp. prepared mustard 30 mL
1 c. all purpose flour 250 mL
1 c. whole wheat flour 250 mL
1/2 c. brown sugar 125 mL
1/3 c. finely chopped nuts (your favourite) 75 mL
1 large carrot, grated
3 tbsp. whole mustard 4seed 5 mL s2 tbsp. whole flax seed 30 mL
2 tbsp. sunflower seed 30 mL
2 tbsp. poppy seed 30 mL
1 tsp. baking powder
5 mL1 tsp. baking soda
5 mL1/2 tsp. salt
2mL eheat oven to 350 F (180 C).
In a large mixing bowl, combine egg, buttermilk, oil and mustard and mix well.
In another bowl, mix all remaining ingredients. Add dry ingredients to wet, mixing until moistened. Spray 9 x 5 inch (23 cm x 13 cm) loaf pan with non-stick cooking spray or line the pan with parchment paper.
Turn mixture into loaf pan and bake 50 to 60 minutes or until a toothpick inserted in centre comes out clean.
Cool 10 minutes before removing from pan. Cool slightly on rack, then slice into 16 slices. Serves 16 people.
Source: www.saskmustard.com.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com .
