Cabillaud au Four à la Moutarde et Crème Citronnée

If you love simple French cuisine, this Cabillaud au Four à la Moutarde et Crème Citronnée will quickly become a favorite. It’s a tender oven-baked cod recipe topped with a creamy mustard and lemon sauce that’s both comforting and elegant. This recette de cabillaud au four is easy enough for weeknights but fancy enough to serve when you have guests.

I first tried a version of this cabillaud à la crème dish at a cozy seaside restaurant in Brittany, and it instantly reminded me of home-cooked comfort. The rich cream mixed with tangy mustard and fresh lemon gives the poisson cabillaud a bright, flavorful twist that’s simply irresistible.

If you’re searching for an easy Cabillaud au Four à la Moutarde et Crème Citronnée recipe, this one keeps things simple while delivering delicious, restaurant-worthy results.

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Cooking Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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Servings

Serves 4 people.
You can easily double the recipe for a family gathering or dinner party.

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Ingredients

• 4 filets de cabillaud (about 150–180 g each)
• 2 tbsp Dijon mustard (or moutarde à l’ancienne for texture)
• 200 ml crème fraîche (or heavy cream)
• Zest and juice of 1 lemon
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and pepper, to taste
• Fresh dill or parsley, chopped (optional for garnish)
• Lemon slices, for serving

Substitution Tip: You can use morue (salted cod) if you prefer; just soak it overnight in water to remove excess salt.

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Instructions

1. Preheat the oven to 200°C (390°F). Lightly grease a baking dish with butter or olive oil.
2. Pat dry the fish with paper towels and season both sides with salt and pepper.
3. In a small bowl, mix mustard, crème fraîche, lemon juice, and zest until smooth.
4. Arrange the cabillaud in the baking dish and spoon the mustard cream mixture evenly on top.
5. Bake for 18–20 minutes until the fish is opaque and flakes easily with a fork. (Avoid overcooking; it can dry out.)
6. Garnish with fresh dill or parsley and serve with lemon slices for an extra touch of freshness.

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Tips & Helpful Notes

• Use moutarde à l’ancienne if you like a stronger, grainy mustard flavor.
• For a lighter sauce, replace half of the cream with Greek yogurt.
• Add a pinch of paprika for a mild, smoky touch similar to poisson au paprika.
• Fresh lemon juice is essential; bottled juice can taste too sharp.
• If using frozen poisson cabillaud, thaw it completely before baking.

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What to Care For / Avoid

• Don’t bake the fish too long; cabillaud au four à la moutarde can become dry if overcooked.
• Avoid using too much mustard; it should balance with the cream and lemon, not overpower it.
• Always use fresh lemon and cream for the best cabillaud gastronomique recette flavor.

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Pairings / Serving Suggestions

This cabillaud sauce citron moutarde pairs beautifully with:

• Steamed potatoes or mashed potatoes
• Buttered green beans
• A light green salad
• Crusty French bread to soak up the creamy sauce
  Serve hot right from the oven for the best taste and texture.

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Storage Instructions

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently in the oven at 160°C (320°F) for 10 minutes or on low heat on the stovetop.
• Avoid reheating more than once, as the fish may lose its tenderness.

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Seasonal Relevance

This cabillaud au four à la moutarde et crème citronnée is perfect for spring and summer when you crave something fresh and light. It’s also a great winter comfort meal thanks to its creamy sauce and cozy flavors.

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Nutritional Information (Per Serving – Approximate)

• Calories: 320 kcal
• Protein: 30 g
• Carbohydrates: 4 g
• Fat: 20 g

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Variations

• Add fresh tarragon for a cabillaud au four moutarde estragon twist.
• Swap lemon with orange zest for a slightly sweeter sauce.
• Try it with halibut or haddock if cabillaud in French isn’t available locally.
• Use white wine in the sauce for a flavor similar to halibut au vin jaune.

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Common Questions

1. Can I prepare it ahead of time?
Yes, you can assemble the dish (without baking) a few hours before serving. Keep it covered in the fridge and bake when ready.

2. What can I use instead of crème fraîche?
You can use heavy cream, sour cream, or even a mix of Greek yogurt and milk.

3. How can I make it gluten-free?
This recipe is naturally gluten-free. Just make sure your mustard and cream don’t contain added thickeners.

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Conclusion

Give this Cabillaud au Four à la Moutarde et Crème Citronnée a try and let me know how it turns out. It’s a simple cabillaud au four a la moutarde et creme citronnée recipe that combines comfort, flavor, and French charm in every bite. Whether for a weekday dinner or a special meal, it’s sure to impress anyone at the table.

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