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Fish Cutlets with Mustard Cheese Sauce

Serves 6


  • 1 cup Australian evaporated skim milk
  • 1 cup grated Australian Swiss-style cheese
  • 2 teaspoons cornflour
  • 1 teaspoon wholegrain mustard
  • 6 salmon or tuna cutlets
Download Recipe (PDF)


  1. Bring milk to the boil and reduce slightly. Turn off heat. Toss cheese and flour together and add to the milk stirring well to melt the cheese. Return to a low heat if necessary to melt the cheese and stir through mustard. Poach fish for 5 minutes until cooked. To serve, pour sauce over salmon and serve with a salad.

Nutritional Information

Nutrients per serve:
Energy (kj) 910
Fat, Total (g) 11
Sodium (mg) 0
Calcium (mg) 358
Iron (mg) 0


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