October 8, 2015, posted by Michelle – Le Monsieur went to Dijon, located in the Burgundy region of France, on a one day business trip this week and I had planned on going with him but something came up at the last minute and I was not able to go. I have been through this beautiful region in east-central France but stopped only in the towns of Meursault and Beaune; Beaune is well worth a visit as it is the capital of Burgundy wines. The Burgundian towns of Dijon and Beaune lie within Côte d’Or county which is famous for two things: wine (pinot noir, chardonnay) and mustard. “Dijon mustard”,I discovered, can be made anywhere and means only that certain ingredients are used, so it doesn’t necessarily mean it comes from the town of Dijon or even from Burgundy. Le Monsieur took pity on me, having been stranded, as it were, in Lyon all day and appeared back at La Maison with almost every kind of mustard from the Fallot mustard company located in Beaune. Fallot is the only independent, family run mustard mill left in Burgundy. They traditionally used mustard seeds grown in the region, then had to start importing seeds from Canada and the U.S. but have recently begun cultivating mustard seeds in Burgundy once again. And of course, they use white wine from the region. Since I am now the proud owner of 10 different flavors of mustard (Burgundy, saffron, truffle, blackcurrant, pinot noir, walnut, piment d’espelette, basil, tarragon and provençal) I thought I should pop one open and start trying out some new recipes. I found this recipe on the Fallot website, but I tweaked it a bit and was happy with the result. You can buy Fallot mustards online at French Selections, Le Village and Saveur du Jour.
Salmon with Basil Mustard Cream Sauce
4 salmon fillets
4 shallots, minced
1 tbsp Fallot Basil Mustard (Moutarde Basilic)
3/4 cup heavy whipping cream
3 tbsp dry white wine
Salt & Pepper
Mix the mustard and cream together. Salt and pepper the salmon and sauté the fillets in a sauté pan for about 6 minutes. Set aside. Add the shallots and white wine to the pan. As soon as the wine cooks down, add the mustard/cream mixture and stir for a couple of minutes on low heat. Serve immediately with a side of rice.
