Although I used this on eel steaks it could also be used with salmon or any other fish steak. Glazed and crusted eel steaks are served atop a mound of pasta in a lovely Stilton cream sauce. Serve with a green salad.
To make the glaze: Mix the two mustards and the honey in a bowl and add a little salt and pepper
To make the crust: Mix the breadcrumbs, nuts, garlic and spring onions in a bowl. Add a little water until it lightly binds together.
The fish: Put the steaks into an oven proof dish. Coat with the glaze and then with the crust. Bake for about 15 minutes or until the fish is done.
The sauce: Bring to the boil the double cream and allow to thicken slightly. Remove from the heat and add the stilton and a little seasoning. Meanwhile place tagliatelle into boiling water and cook until done. I use fresh home-made pasta but any will do really. When cooked toss it with the sauce.
Place one of the eel steaks on a mound of the pasta and serve with a green salad.