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Mustard Veloute: Place butter, onion, peppercorns and chiles in saucepan over low heat; cook about 5 min.
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or until onions sweat.
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Add water; simmer 10 min.
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In bowl, combine creme fraiche and mascarpone cheese until well blended; set aside.
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Strain liquid from saucepan through chinois to remove solids; discard solids.
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Return liquid to saucepan over low heat; stir in creme fraiche mixture.
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Season with salt.
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Mix cornstarch and water; slowly whisk into saucepan.
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Continue cooking to thicken slightly.
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Remove from heat; stir in cream and mustard.
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Keep warm until ready to serve.
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Mustard Greens: Cook bacon over low heat in saute pan.
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Remove bacon from drippings; keep warm.
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Place greens in pan; stir in salt and pepper.
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Add water; cover.
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Cook 10 to 15 min.
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or until greens are tender, stirring occasionally.
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Remove from heat; stir in mustard and reserved cooked bacon.
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Keep warm until ready to serve.
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Chive Oil: Blend chives, oil and salt in blender or food processor until emulsified.
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Strain through a chinois; discard solids.
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Pour into squeeze bottle; set aside for plating.
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For each serving: Heat 3/4 tsp.
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oil in medium saute pan over medium-low heat.
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Cover both sides of 1 fillet with 1 Tbsp.
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of mustard; season with salt and pepper.
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Place fish, skin side down, in pan; cook about 10 min.
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or until fish becomes crispy.
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Flip fish; finish cooking in 300 degrees F standard oven for 2 min.
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Allow to rest in warm place before plating.
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Place 3/4 cup of hot Mustard Veloute in warmed shallow bowl.
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Mound 2 oz.
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of Mustard Greens in center of soup.
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Drizzle 1 Tbsp.
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of Chive Oil carefully around Greens.
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Top with cooked fish, skin side up.
