4 Tbsp Canola oil
1 Tbsp oriental or brown mustard seed
juice of 1/2 a lemon
1 Tbsp chopped green olives
1 Tbsp capers
2 Tbsp Raginmund Vintage whole-seed mustard
2 Tblsp chopped herb (tarragon, parsley or cilantro)
salt and pepper to taste
step 1.
fry dry mustard seed in canola oil (careful not to burn)
step 2
add remaining ingredients, simmer on low for 5 minutes.
step3
mix 2 Tbsp corn starch with 1/2 cup water and 1/2 cup white wine
add this mixture to the above and simmer on low for 15 minutes.
Pour over cooked fish and enjoy!
