Cod with Vegetables

and mustard sauce
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Cod with Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
250
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories250 kcal(12 %)

Ingredients

for
4
Ingredients
2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
1 onion
1 jar fish stock (400 ml)
250 milliliters dry white wine
2 bay leaves
4 allspice
4 peppercorns
salt
1 kilogram Cod (or cod, ready to cook)
1 tablespoon butter
2 teaspoons Pastry flour
4 teaspoons grainy Mustard
2 tablespoons Crème fraiche
white freshly ground pepper
1 pinch sugar
2 tablespoons scallions
How healthy are the main ingredients?
Mustardsugaronionsalt

Preparation steps

1.

Trim soup vegetables and rinse. Cut carrots into slices and celery into cubes. Cut leek into 5 cm (approximately 2-inch) long pieces. Peel onion and cut into quarters.

2.

Add fish stock and white wine to a pot. Add 1/4 liter (approximately 1 cup) water. Add soup vegetables (except the leek, if using), onion, bay leaf, allspice, peppercorns and 1 teaspoon salt.

3.

Rinse fish and place in the broth. Slowly bring the broth to a simmer, cover and cook the fish for 20-25 minutes over low heat until done. After 10 minutes, add the leek (if using). Remove 1/2 liter (approximately 2 cups) of the fish broth.

4.

Heat butter in a saucepan and sprinkle in the flour while stirring. Stir in mustard and pour in the 1/2 liter (approximately 2 cups) of fish broth. Simmer while stirring 2-3 minutes. Stir in the crème fraîche and season the sauce with salt, pepper and sugar.

5.

Bone the fish and remove skin. Divide into portions. Remove the vegetables with a slotted spoon from the remaining fish stock. Arrange fish on a platter with mustard sauce and vegetables. Sprinkle with chopped chives. Serve with boiled potatoes, if desired.