Fishing cod in mustard sauce

Name: Fishing cod in mustard sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 1 medium-sized carrot; 200 g Celeriac; 2 medium-sized onions; 7-10 Tbsp Salt; 3 TABLESPOONS White wine vinegar; 1 Bay leaf; 1 TEASPOON Peppercorns; 2 Tail pieces of ready-to-cook cod (approx. à 800 g); 30 g Butter or margarine; 30 g Flour; 400 ml Vegetable broth (instant); 150 ml Milk; 4 tablespoons (approx. 80 g) medium hot mustard; 7-10 Tbsp Pepper; 4-5 Tbsp Lemon juice; 4-5 Tsp Sugar; 1 large lettuce; 100 g Whipped cream; 1/2 bunch Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
1 medium-sized carrot
200 g Celeriac
2 medium-sized onions
7-10 Tbsp Salt
3 TABLESPOONS White wine vinegar
1 Bay leaf
1 TEASPOON Peppercorns
2 Tail pieces of ready-to-cook cod (approx. à 800 g)
30 g Butter or margarine
30 g Flour
400 ml Vegetable broth (instant)
150 ml Milk
4 tablespoons (approx. 80 g) medium hot mustard
7-10 Tbsp Pepper
4-5 Tbsp Lemon juice
4-5 Tsp Sugar
1 large lettuce
100 g Whipped cream
1/2 bunch Parsley

Directions

1
Peel and wash the potatoes, cut them into pieces and cover with cold water. Clean, wash and halve the carrot and celery. Peel onions and cut 1 quarter. Boil 1 1/2 litre of water, 2 teaspoons of salt, vinegar, carrot, celery, onion quarter, bay leaf and peppercorns in a large pot. Cover and simmer for about 5 minutes. Bring the potatoes to the boil in slightly boiling salted water, cover and cook for about 20 minutes.
2
Wash cod and cut into 4 portion pieces. Put the cod in the stock and let it simmer covered at low to medium heat for about 20 minutes (do not boil!). For the mustard sauce, finely dice the remaining onion. Heat the fat in a saucepan. Fry the onion in it. Add flour and sauté briefly. Add broth and milk while stirring and bring to the boil. Let the sauce simmer at low heat for about 5 minutes, stirring from time to time. Stir mustard into the sauce, season with salt, pepper, 1-2 tablespoons lemon juice and about 1 teaspoon sugar. Keep warm. Clean, wash and drain lettuce and pluck into bite-sized pieces. Lightly whip cream, 3-4 teaspoons of sugar and 1 pinch of salt and mix with approx. 4 tablespoons of lemon juice.
3
Add broth and milk while stirring and bring to the boil. Let the sauce simmer at low heat for about 5 minutes, stirring from time to time. Stir mustard into the sauce, season with salt, pepper, 1-2 tablespoons lemon juice and about 1 teaspoon sugar. Keep warm. Clean, wash and drain lettuce and pluck into bite-sized pieces. Lightly whip cream, 3-4 teaspoons of sugar and 1 pinch of salt and mix with approx. 4 tablespoons of lemon juice. Wash parsley, shake dry and chop except for a little bit for garnishing. Drain the potatoes, let them evaporate and toss with the parsley. Lift cod out of the stock and let it drip off. Arrange cod, parsley potatoes and mustard sauce on plates. Garnish with parsley. Mix lettuce with the cream sauce and add extra
4
Wash parsley, shake dry and chop except for a little bit for garnishing. Drain the potatoes, let them evaporate and toss with the parsley. Lift cod out of the stock and let it drip off. Arrange cod, parsley potatoes and mustard sauce on plates. Garnish with parsley. Mix lettuce with the cream sauce and add extra