This was one of my favorite dishes served at my restaurant many years ago. I was inspired by Wylie Dufresne’s Black Cod with Edamame & Rye. I wanted something that really represented Philadelphia. Philadelphia street corners are rife with soft Pretzels. At the New Year’s Day Mummers parade enterprising street vendors often push a shopping cart full of soft fresh baked pretzels & hot coals to keep them warm <br /> <br />I always found that my hometown (NYC) Street Pretzel, tasted too much of lye, and was never much of a fan. Though NYC pretzels are prettier, Philly Pretzels are shaped like a figure 8, less glossy, lighter, and softer and when dipped in a combo of Spicy Deli Mustard and Butter they make a terrific breakfast. <br /> <br />This is my homage to Philly: meaty Halibut (cod makes a fabulous substitute) brushed with Dijon mustard, crusted with a buttery mix of toasted soft pretzel croutons and crushed hard pretzels, laying on a bed of sautéed mustard greens with a healthy splosh of Grainy Mustard Buerre Blanc. You really HAVE to have mashed potatoes with this dish…. <br /> <br />As far as Mustards go I like Maille, actually I LOVE Maille, in this recipe. I tried it with the Pretzel aka Deli mustard and it did not work as well as it did with good French mustards. Also I use Mustard oil which has packs a punch but also has what would pretentiously call a haunting quality... a extra not immediately identifiable something special. <br /> <br />Also there is ALOT of Butter going on here... if you really want to you could sub some for Olive Oil but Mustard & Butter do wonderful things to each other, so just maybe plan an extra hour on the Elliptical machine or something??

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