German cuisine · Fish & Seafood

Cod in Mustard Sauce

Cod fillet poached in a white wine broth with a creamy mustard-cream sauce and boiled potatoes.

Ingredients · for 4 servings

• 800 g cod fillet
• 800 g potatoes
• 200 ml white wine
• 300 ml fish stock
• 1 onion
• 3 tbsp medium-hot mustard
• 200 ml cream
• 30 g butter
• 20 g flour
• 1 lemon
• 1/2 bunch dill
• Salt, pepper

Instructions

1. Divide the cod fillet into four pieces, drizzle with lemon juice, salt and let sit for 10 min.; peel the potatoes and boil in salted water for 20 min. until tender.
2. Cut the onion into fine rings, bring to a boil with the white wine and fish stock, and simmer uncovered for 5 min.
3. Place the fish in the gently simmering broth and poach covered for 8–10 min. until it flakes easily with a fork; lift out and keep warm.
4. Melt the butter, stir in the flour, sweat for 2 min. and gradually whisk in the strained broth.
5. Add the cream and simmer the sauce uncovered for 5–6 min. until it thickens; only then stir in the mustard and don't let it boil again, or it turns bitter.
6. Pour the sauce over the fish, sprinkle with chopped dill and serve with the boiled potatoes.