Pretzel and Mustard Crusted Whitefish

• Whitefish
• 2-1/4 qt. crushed pretzels
• 2-1/4 cups all-purpose flour
• 2-1/4 cups cornstarch
• 4-1/2 Tbsp. onion powder
• 4-1/2 Tbsp. garlic powder
• 3 Tbsp. dried thyme leaves
• 1-1/2 Tbsp. cayenne pepper
• to taste salt
• 24 each whitefish fillets (4 oz.)
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• Turnip Puree
• 3 qt. turnips, large dice
• 1-1/2 tsp. ground nutmeg
• to taste salt and pepper
• 3/4 cup Greek-style yogurt
• Pickled Radishes
• 1 qt. red wine vinegar
• 24 each garlic cloves, chopped
• 6 Tbsp. pickling spice mix
• to taste salt
• 6 Tbsp. sugar
• 12 each radishes, sliced 1/16-inch thick
• Mustard Greens Salad
• 3/4 cup dried cranberries
• 1-1/2 cups shallots, minced
• 6 Tbsp. olive oil
• 3 gal. mustard greens
• 6 Tbsp. GREY POUPON Classic Dijon Mustard
• 1/4 cup GREY POUPON Country Dijon Mustard
• 1-1/2 cups beer (American Pale Ale)
• 6 Tbsp. apple HEINZ Apple Cider Vinegar
• 6 Tbsp. clover honey
• 2 Tbsp. onion powder
• 2 Tbsp. nigella seed
• Whole Wheat Mustard Gnocchi
• 12 each russet potatoes, peeled
• to taste salt
• 2 Tbsp. ground nutmeg
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• 3 cups whole wheat flour
• 3 cups all-purpose flour
• Sauce for Gnocchi
• 3 qt. Day-old bread loaf (Italian or French), cubed
• 24 each garlic cloves, roasted
• 1-1/2 cups onions, chopped, sauteed
• 3/4 cup fresh thyme leaves
• 6 Tbsp. GREY POUPON Country Dijon Mustard
• 6 Tbsp. GREY POUPON Classic Dijon Mustard
• 2 Tbsp. sugar
• Cranberry Mostarda
• 2 cups onions, small dice
• as needed olive oil
• 2 Tbsp. white wine vinegar
• 1-1/2 cups white wine
• 1 qt. frozen cranberries
• 1 qt. sugar
• 6 Tbsp. clover honey
• 6 Tbsp. dry mustard
• 6 Tbsp. GREY POUPON Classic Dijon Mustard
• 2 Tbsp. yellow mustard seeds
• 2 Tbsp. black mustard seeds
• 6 Tbsp. fresh rosemary, chopped
• 6 sprigs fresh thyme
• 12 each bay leaves
• to taste salt
• 3 cups dried cranberries
• as needed olive oil

1. Whitefish: Combine crushed pretzels, flour, cornstarch and seasonings in bowl.
2. Brush each fillet on one side with mustard; coat same side with pretzel mixture.
3. Place on parchment-lined sheet pan (or half sheet pan for trial recipe); cover and refrigerate until ready to serve.
4. Turnip Puree: Place turnips in saucepan; cover with water.
5. Bring to a boil; reduce to a simmer.
6. Cook 12 to 15 min.
7. or just until tender.
8. Drain; puree turnips using a food mill.
9. Place puree back in saucepan; cook about 10 min.
10. or until all liquid is absorbed.
11. Remove from heat; let cook slightly.
12. Add nutmeg and salt to taste; fold in yogurt.
13. Hold until ready to serve.
14. Pickled Radishes: Place vinegar, garlic, spice, salt and sugar in saucepan; bring to a boil.
15. Place radish slices in bowl; cover with hot vinegar mixture.
16. Refrigerate 1 hour.
17. Mustard Greens Salad: Place cranberries in saucepan; cover with water.
18. Bring to a boil; remove from heat.
19. Set aside to rehydrate until soft.
20. In saute pan, sweat shallots in olive oil until translucent.
21. Add greens; cover and cook over medium heat until wilted.
22. Braise until tender, adding water as needed.
23. Combine mustards, beer, vinegar, honey, onion powder and nigella seed in bowl; set aside.
24. When greens are cooked, toss with dressing and top with cranberries.
25. Whole Wheat Mustard Gnocchi: Place potatoes in stockpot; cover with water.
26. Bring to a boil; reduce heat and simmer until tender.
27. Drain; pass through a food mill.
28. Add salt, nutmeg, mustard, whole wheat flour and half of the all-purpose flour.
29. Knead dough just until it is no longer sticky, adding more flour if needed.
30. Roll dough out into 12x1/2-inch logs.
31. Cut into 1-inch pieces and roll on the back of a fork to create grooves.
32. Cover; refrigerate until ready to use.
33. Sauce for Gnocchi: Soak bread in water about 10 to 20 min.
34. or until soft.
35. Squeeze out water; place bread in food processor.
36. Add remaining ingredients; process until blended.
37. (Note: If needed, add water and puree to make a proper sauce consistency.)
38. Cranberry Mostarda: Place onions and oil in saute pan over low heat.
39. Sweat onions until translucent; deglaze pan with vinegar.
40. Reduce until consistency is almost dry.
41. Add wine; continue cooking until reduced by half.
42. Add frozen cranberries and sugar; cover with water.
43. Add honey, dry mustard.
44. Dijon mustard, seeds, rosemary, thyme, bay leaves and salt.
45. Cook over medium heat for 20 min., crushing cranberries occasionally.
46. Add dried cranberries; continue cooking until cranberries are soft, adjusting consistency with water, if desired.
47. For each serving: Boil about 2 oz.
48. Gnocchi until they float; drain.
49. Saute in olive oil as needed until lightly browned, stirring occasionally.
50. Meanwhile, cook 1 Whitefish fillet in olive oil as needed in medium saute pan over medium heat about 2 min.
51. on each side or until cooked though.
52. Add 1 oz.
53. of Turnip Puree to warmed plate; spread across plate.
54. Place 3 oz.
55. of Mustard Greens Salad to the right of Puree.
56. Place 2 oz.
57. of Gnocchi with 1/2 cup Gnocchi Sauce on the left side.
58. Top Salad with fish, crust side up.
59. Add 2 oz.
60. of Cranberry Mostarda across the front of dish; top with 3 to 4 Pickled Radish slices.

whitefish, pretzels, flour, cornstarch, onion powder, garlic powder, thyme, cayenne pepper, salt, whitefish, poupon, puree, ground nutmeg, salt, yogurt, radishes, red wine vinegar, garlic, pickling spice mix, salt, sugar, radishes, salad, cranberries, shallots, olive oil, mustard greens, poupon, apple heinz apple cider vinegar, honey, onion powder, nigella seed, russet potatoes, salt, ground nutmeg, poupon, whole wheat flour, allpurpose, dayold bread, garlic, onions, thyme, poupon, poupon, sugar, cranberry mostarda, onions, olive oil, white wine vinegar, white wine, frozen cranberries, sugar, honey, dry mustard, poupon, yellow mustard seeds, black mustard seeds, fresh rosemary, thyme, bay leaves, salt, cranberries, olive oil

Taken from www.kraftrecipes.com/recipes/pretzel-mustard-crusted-whitefish-129788.aspx (may not work)