Fishing cod with strips of vegetables and mustard sauce
very easy
60 mins
60 mins
Ingredients
- 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
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
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
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
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
Sprinkle with the herbs.
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