Posted on August 03, 2010
From A Fresh Look at Saucing Foods by Didi Davis
Buy the reddest rhubarb you can find. The color enhances the dish.
Makes 1 1/2 to 2 Cups
1/2 pound rhubarb, cut into 1/4-inch slices
2 tablespoons sugar
2 tablespoons Dijon-style mustard
1/4 cup bottled clam juice or Fish Fumet
Freshly Ground Special Wynad Black Pepper
Fine Sicilian Sea Salt
1 1/2 pounds halibut, swordfish, tuna, bluefish, or salmon
Olive oil for grilling
To make the sauce, combine the rhubarb and sugar in a pan. Toss them, and let the mixture sit for 15 minutes to draw out the juices. Then place the pan over medium heat and bring the mixture to a boil. Cook for about 3 to 5 minutes, stirring often, until the rhubarb is softened and tender. Remove from heat and add the mustard, mixing until the sauce is smooth. Add the clam juice, pepper, and salt, mix to blend all the ingredients, and set aside.
Preheat the grill or broiler and brush the fish lightly with oil. If the fish is to be grilled, cook it, searing it well on both sides, until it is just cooked through and is still moist. The cooking time depends on the type and thickness of the fish. If the fish is to be broiled, place it on a rack in a pan close to the source of heat (about 4 inches) and broil it for between 3 and 7 minutes per side, depending on the thickness and the type of fish you are using. If the sauce has cooled, reheat it over low heat until it is just warm. Transfer the fish to plates, season with salt and pepper, and serve with warm sauce spooned over the top.
Variation: when rhubarb is out of season, the sauce may be made with apples, pears, apricots, grapes, figs, or plums.
Variation: rhubarb-mustard sauce may also be served with poultry, duck, quail, squab, rabbit, baked ham or roast pork.