In a small bowl, whisk the fromage blanc with the mustard, lemon juice ... to plates and spread with the remoulade. 4. Brush the fish with canola oil and season with salt and pepper.

As a finishing touch, she tops off the fish fillets with a herb-enhanced bechamel sauce for ... heavy cream, garlic, Dijon mustard, lemon zest, chives, and flour. Preheat the oven to 425 F.

Reserve the milk for the sauce. Flake the fish. In a large mixing bowl combine the mashed potato, lemon zest, Dijon mustard and chopped herbs. Mix well and season. Fold through the poached flakes ...

Entertaining during the silly season can feel more pressured than at other times of the year. My solution is to choose easy dishes that look and taste sensational but, most importantly, can be ...