Violet File with Mustard Sauce

Name: Violet File with Mustard Sauce
Yield: 2
Ingredients: 400 g of violet filet; 2 spoons (heaping) of Dijon mustard; 2 spoons (heaping) of butter; 1 spoon (teaspoon) of lemon juice; 1 spoon (teaspoon) of extra virgin olive oil; Salt and black pepper to taste

1
400 g of violet filet
2
2 spoons (heaping) of Dijon mustard
3
2 spoons (heaping) of butter
4
1 spoon (teaspoon) of lemon juice
5
1 spoon (teaspoon) of extra virgin olive oil
6
Salt and black pepper to taste

Ingredients

1
400 g of violet filet
2
2 spoons (heaping) of Dijon mustard
3
2 spoons (heaping) of butter
4
1 spoon (teaspoon) of lemon juice
5
1 spoon (teaspoon) of extra virgin olive oil
6
Salt and black pepper to taste

Directions

1
1
2
In a pan, over low heat, mix together the mustard, butter, lemon, salt, and pepper
3
2
4
In another pan, heat the olive oil over medium heat and fry the fish for six minutes or until golden brown on both sides
5
Serve the fish in individual plates with the sauce spooned over it
6
Serve with white rice.