Cooked cod on Julienne vegetables

Name: Cooked cod on Julienne vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g young potatoes; 7-10 Tbsp Salt; 1 Cod About 1,2 kg; 1 untreated lemon; 1 l dry white wine; 25 g + 2 tablespoons butter; 25 g Flour; 400 ml Vegetable broth; 100 ml Whipped cream; 2-3 TABLESPOONS Grober Dijonsenf; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 3 Stem(s) Parsley and Dill; 400 g Carrots; 400 g Leeks (leek)

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g young potatoes
7-10 Tbsp Salt
1 Cod About 1,2 kg
1 untreated lemon
1 l dry white wine
25 g + 2 tablespoons butter
25 g Flour
400 ml Vegetable broth
100 ml Whipped cream
2-3 TABLESPOONS Grober Dijonsenf
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
3 Stem(s) Parsley and Dill
400 g Carrots
400 g Leeks (leek)

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for 20-25 minutes. Rinse fish cold and pat dry. Cut crosswise into 4 large portion pieces. Wash, dry and slice the lemon. In a large saucepan, bring approx. 2 l water, wine, lemon slices and 2 tsp salt to the boil. Let the fish pieces simmer for 18-20 minutes at low heat
2
Melt 25 g butter in a saucepan, sprinkle flour over it and deglaze with stock while stirring. Simmer for 2-3 minutes, stirring continuously. Stir in cream and mustard, season with salt and pepper and season to taste with a few drops of lemon juice. Keep warm
3
Wash the herbs, dab dry, pluck off flags or leaves and chop finely. Peel and wash carrots. Clean and wash the leek. Cut vegetables into very thin strips (julienne). Heat 2 tablespoons of butter and steam the vegetable strips for 3-5 minutes. Season with salt and pepper
4
Briefly foam the mustard sauce with the 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. Serve sprinkled with herbs