Cod with Vegetables
- 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
- 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
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.
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.
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.
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.
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.