Why Maille Boutique in NYC Made me See Mustard in a Whole New Light (15min Dinner Mustard Recipe Inside!)

**Mediterranean Whole Roasted Mustard Branzino 15-minute dinner recipe below **

"The Cheese Guy" and I in  last week's event @ Maille NYC

"The Cheese Guy" and I in last week's event @ Maille NYC

Last week, I got to meet “The Cheese Guy” @ The Cheese & Mustard Pairing Event @ The Maille Boutique in NYC.He’s a kosher, natural, artisian cheese maker who has been featured in the NY Times for his cheeses.

There are so many health benefits to cheese…and so many fun ways to eat it. Its just the perfect healthy snack!

Of course, if you are in Maille Boutique, famous for creating the finest Dijon and whole grain mustards, you can expect mustard tastings of more flavors than what you thought possible.

About Maille Boutique

Founded in 1747 by Antoine Maille, who became the official Vinegar Makerand Distiller to the King of France, La Maison Maille has accumulated an extraordinary heritage of craftsmanship, creativity and innovation. Inspired by traditional artisan methods and more than 265 years of expertise, the creators at Maille use high quality ingredients to create complex flavors.

There are four La Maison Maille Boutiques worldwide, including this store that just opened New York. The boutiques offer a wide variety of mustards, vinegars and gourmet ingredients, including traditional mustards on tap.

The Maille Boutique in New York

The Maille Boutique in New York
Pouring from mustards on tap @ The Maille Boutique in New York

The Maille Dijon Delights Tour Contest (until July 31st)

For an exclusive peek into French culinary history, you can enter The Maille Dijon Delights Tour Contest to win a foodie and cultural weekend for two in Burgundy, France, the home of Maille Mustard. This dream mini-vacation will include a private tasting experience at the original Mailleboutique in Dijon, wine tasting, dining in Michelin-starred restaurants and much more. Enter online HERE from May 1st to July 31st, and follow along with Maille (@MailleUS) about its New York boutique and online boutique on social media – Twitter, Facebook, Pinterest, and Instagram – using#MyMaille.

**Mediterranean Whole Roasted Mustard Branzino 15-minute dinner recipe below **

"The Summer Collection" Mustard With White Wine, Toasted Onions And Wild Thyme available at Maille USA.
“The Summer Collection” Mustard With White Wine, Toasted Onions And Wild Thyme available at Maille USA.

The Maille Mustard “Summer Collection”

"The Summer Collection" Mustard With White Wine, Toasted Onions And Wild Thyme available at Maille USA.

Maille introduces three fresh new mustard varieties for Summer 2015 inspired by the current renaissance of the iconic Parisian bistro.

True to Maille’s commitment to ‘culinary couture’, the mustard jars as well as its gift box are dressed in colorful gingham, a nod to both the bistro heritage and the plethora of updated gingham looks seen on Spring 2015 runways.

You can purchase Maille Summer Collection HERE.

15-Min Dinner Recipe

Mediterranean Whole Roasted Mustard Branzino
Maille Spring Summer Collection Recipe- Whole Roasted Mustard Branzino
Recipe courtesy of: Maille NYC @MailleUS, #MyMaille

Maille Spring Summer Collection Recipe- Whole Roasted Mustard Branzino

Serves: 2
Difficulty: 3
Budget: 2
Prep Time: 15 minutes
Cooking Time: 15 minutes
Occasion: Dinner

Ingredients:
• 1 whole branzino (seabass), scaled and gutted
• 3/4 teaspoon fine sea salt, divided
• 1 lemon
• 1 tablespoon plus 1/2 teaspoon extra virgin olive oil, divided
• 1 tablespoon Maille White Wine Mustard with Lemon and Garlic
• 1 tablespoon unsalted butter

Preparation:
1. Preheat oven to 400° F. Season inside of branzino with 1/4 teaspoon salt. Slice 1/2 lemon, set
aside remaining 1/2 lemon. Stuff branzino with lemon slices.
2. In a small bowl whisk together 1 tablespoon olive oil, Maille White Wine Mustard with Lemon
and Garlic and remaining salt. Spread ! olive oil/mustard mixture on both sides of the fish.Heat remaining olive oil in a large ovenproof skillet over medium high heat and sear both sides of the fish, 2 minutes per side. Place the skillet in the oven and cook for an additional 10minutes.
3. Remove fish from the pan and arrange on a serving platter. Place the skillet back on a burner with low heat. Whisk in lemon juice, remaining mustard mixture and butter until emulsified.Pour over fish and serve warm.
To Serve: To serve branzino, gently run a paring knife down the center of the fish where the spine is.Taking the tail, wiggle the spine out of the body and remove the head. It should pull away easily.Remove any small excess bones before eating.

Chef’s Tip: Get to know your fishmonger and have them scale and gut your fish before bringing home to make the process easier and less intimidating.

 

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The Cheese Guy • P.O. Box 144, Yonkers, NY 10704 • ph:718.698.5154 fx:718.698.1441 • brent@thecheeseguy.com