COMBINE crushed pretzels, flour, cornstarch and seasonings in bowl. Brush each fillet on one side with mustard; coat same side with pretzel mixture. Place on parchment-lined sheet pan (or half sheet pan for trial recipe); cover and refrigerate until ready to serve.
TURNIP Puree: Place turnips in saucepan; cover with water. Bring to a boil; reduce to a simmer. Cook 12 to 15 min. or just until tender. Drain; puree turnips using a food mill. Place puree back in saucepan; cook about 10 min. or until all liquid is absorbed. Remove from heat; let cook slightly. Add nutmeg and salt to taste; fold in yogurt. Hold until ready to serve.
PICKLED Radishes: Place vinegar, garlic, spice, salt and sugar in saucepan; bring to a boil. Place radish slices in bowl; cover with hot vinegar mixture. Refrigerate 1 hour.
MUSTARD Greens Salad: Place cranberries in saucepan; cover with water. Bring to a boil; remove from heat. Set aside to rehydrate until soft. In saute pan, sweat shallots in olive oil until translucent. Add greens; cover and cook over medium heat until wilted. Braise until tender, adding water as needed. Combine mustards, beer, vinegar, honey, onion powder and nigella seed in bowl; set aside. When greens are cooked, toss with dressing and top with cranberries.
WHOLE Wheat Mustard Gnocchi: Place potatoes in stockpot; cover with water. Bring to a boil; reduce heat and simmer until tender. Drain; pass through a food mill. Add salt, nutmeg, mustard, whole wheat flour and half of the all-purpose flour. Knead dough just until it is no longer sticky, adding more flour if needed. Roll dough out into 12x1/2-inch logs. Cut into 1-inch pieces and roll on the back of a fork to create grooves. Cover; refrigerate until ready to use.
SAUCE for Gnocchi: Soak bread in water about 10 to 20 min. or until soft. Squeeze out water; place bread in food processor. Add remaining ingredients; process until blended. (Note: If needed, add water and puree to make a proper sauce consistency.)
CRANBERRY Mostarda: Place onions and oil in saute pan over low heat. Sweat onions until translucent; deglaze pan with vinegar. Reduce until consistency is almost dry. Add wine; continue cooking until reduced by half. Add frozen cranberries and sugar; cover with water. Add honey, dry mustard. Dijon mustard, seeds, rosemary, thyme, bay leaves and salt. Cook over medium heat for 20 min., crushing cranberries occasionally. Add dried cranberries; continue cooking until cranberries are soft, adjusting consistency with water, if desired.
FOR each serving: Boil about 2 oz. Gnocchi until they float; drain. Saute in olive oil as needed until lightly browned, stirring occasionally. Meanwhile, cook 1 Whitefish fillet in olive oil as needed in medium saute pan over medium heat about 2 min. on each side or until cooked though. Add 1 oz. of Turnip Puree to warmed plate; spread across plate. Place 3 oz. of Mustard Greens Salad to the right of Puree. Place 2 oz. of Gnocchi with 1/2 cup Gnocchi Sauce on the left side. Top Salad with fish, crust side up. Add 2 oz. of Cranberry Mostarda across the front of dish; top with 3 to 4 Pickled Radish slices.