Fishing cod with strips of vegetables and mustard sauce

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 800 g young potatoes
  • 7-10 Tbsp salt, pepper
  • 1.2 kg Cod
  • 1 Organic Lemon
  • 1 l dry white wine
  • 400 g Carrots
  • 400 g Leeks
  • 2 TABLESPOONS Butter
  • 1⁄2 l white ground sauce
  • 2 TABLESPOONS Grober Dijonsenf
  • 2 TABLESPOONS chopped herbs (e.g. dill and parsley)

Directions

  1. 1

    Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Rinse cod in cold water and dab dry. Cut crosswise into 4 large portion pieces. Wash, dry and slice the lemon.

  2. 2

    In a large pot, boil up about 2 l water, wine, lemon slices and 2 teaspoons of salt. Let the fish pieces simmer for 18-20 minutes at low heat.

  3. 3

    Clean or peel and wash the vegetables. Cut vegetables into very thin strips (julienne). Heat butter and steam the vegetable strips for 3-5 minutes. Season with salt and pepper.

  4. 4

    Heat the base sauce, stir in the mustard and foam up briefly with a hand blender. Drain the potatoes. Remove fish from the stock with a skimmer, drain well. Arrange a piece of fish with vegetables, potatoes and mustard sauce.

  5. 5

    Sprinkle with the herbs.