Name: Mustard-Crusted Merlan with Thai Spinach Rice and Burnt Butter Emulsion
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: thai
Ingredients: 600 grams merlan fillets (4 fillets, patted dry); 3 tablespoons old style mustard (divided); 1.5 cups jasmine rice (uncooked); 3 cups water; 200 grams fresh spinach (roughly chopped); 2 medium carrots (julienned into thin matchsticks); 4 tablespoons butter (divided: 2 for rice, 2 for emulsion); 3 tablespoons olive oil (divided: 2 for fish, 1 for cooking); 1 teaspoon salt (for seasoning); 0.5 teaspoon white pepper (for fish seasoning); 2 tablespoons water (for mustard crust)

Mustard-Crusted Merlan with Thai Spinach Rice and Burnt Butter Emulsion

A bold fusion dish featuring pan-seared merlan with a tangy old-style mustard crust, paired with fragrant jasmine rice infused with Thai-inspired spinach and finished with a modern brown butter emulsion. The interplay of crispy fish, earthy greens, and nutty butter creates an unexpected harmony between traditional Thai aromatics and contemporary plating techniques.

45 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty4/10

Sour3/10

Umami5/10

Spicy3/10

🥄 Texture

The mustard crust gives a crisp, slightly coarse exterior while the merlan beneath is tender and flaky. The jasmine rice remains fairly separate and fluffy, with wilted spinach and al dente julienned carrots adding a mix of soft and crunchy contrasts.

👃 Aroma

Nutty, toasty notes from the burnt butter and toasted jasmine rice dominate, balanced by the sharp, vinegary tang of old-style mustard. Fresh green aromas from the spinach and a light floral jasmine scent round out the profile.

🍷 Pairs Well With

A crisp, herbaceous Sauvignon Blanc or an unoaked Chardonnay will complement the mustard tang and buttery nuttiness; alternatively a light pilsner or a dry sparkling wine would refresh the palate.

🥗 Side Dishes

Light pickled cucumber or a simple Thai-style papaya salad to cut richness; roasted baby potatoes or steamed green beans for a sturdier accompaniment; an herb salad with citrus vinaigrette to add bright acidity.

Ingredients(11 items)

1600 grams merlan fillets (4 fillets, patted dry)

23 tablespoons old style mustard (divided)

31.5 cups jasmine rice (uncooked)

43 cups water

5200 grams fresh spinach (roughly chopped)

62 medium carrots (julienned into thin matchsticks)

74 tablespoons butter (divided: 2 for rice, 2 for emulsion)

83 tablespoons olive oil (divided: 2 for fish, 1 for cooking)

91 teaspoon salt (for seasoning)

100.5 teaspoon white pepper (for fish seasoning)

112 tablespoons water (for mustard crust)

Instructions

Toast the jasmine rice in a dry pan over medium heat for 2-3 minutes, stirring constantly until fragrant, then set aside.

In a pot, bring 3 cups of water to a boil with 1 teaspoon salt. Add the toasted rice, stir once, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

While rice cooks, prepare the mustard crust by mixing 2 tablespoons old-style mustard with 2 tablespoons water to create a paste-like consistency.

Pat the merlan fillets dry with paper towels and season both sides with white pepper and a pinch of salt.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

Brush the top side of each merlan fillet generously with the mustard-water mixture, then carefully place mustard-side down in the hot oil.

Sear for 3-4 minutes until the mustard crust turns deep golden brown and crispy, then flip gently.

Cook the other side for 2-3 minutes until the fish is cooked through and flakes easily. Transfer to a warm plate and tent with foil.

In the same skillet, add 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the julienned carrots and sauté for 2 minutes until slightly softened but still with texture.

Add the chopped spinach to the carrot mixture and stir continuously for 1-2 minutes until wilted. Season with a pinch of salt and set aside.

When rice is cooked, gently fold in the spinach-carrot mixture and 1 tablespoon butter using a fork to maintain the rice grains' integrity.

Create the burnt butter emulsion: In a small saucepan, melt 2 tablespoons butter over medium-high heat, swirling occasionally until it turns deep golden-brown with a nutty aroma (about 4-5 minutes). Remove from heat immediately to prevent burning.

Stir the remaining 1 tablespoon old-style mustard into the burnt butter for a tangy accent.

To plate: Create a bed of Thai spinach rice slightly off-center on each plate. Position the mustard-crusted merlan fillet on top at an angle. Drizzle the burnt butter emulsion artfully around the plate.

Serve immediately while the fish is warm and the rice retains its aromatics.