Cod with vegetable strips and mustard sauce

For 4 people
  • 800 g young potatoes
  • Salt, pepper
  • 1 , 2 kg Cod
  • 1 organic lemon
  • 1 l dry white wine
  • 400 g Carrots
  • 400 g Leeks
  • 2 EL Butter
  • 1⁄2 l white basic sauce (see recipe)
  • 2 EL coarse Dijon mustard
  • 2 EL chopped herbs (e.g. B. dill and parsley)
60 minutes
very easy
Peel, wash and Cook in boiling salted water for about 20 minutes. Rinse cod with cold water and pat dry. Divide diagonally into 4 large portions. Wash the lemon, dry it and cut it into slices. In a large saucepan, bring about 2 liters of water, wine, lemon wedges and 2 teaspoons of salt to the boil. Let the fish pieces simmer over a low heat for 18–20 minutes
Clean or peel and wash the vegetables. Cut the vegetables into very thin strips (julienne). Heat the butter and stew the vegetable strips in it for 3–5 minutes. Season with salt and pepper
Heat the basic sauce, stir in the mustard and briefly foam it up with the hand blender. Drain the potatoes. Lift the fish out of the stock with a slotted spoon, drain well. Serve a piece of fish with vegetables, potatoes and mustard sauce. With theSprinkle the herbs
1 person approx:
  • 610 kcal


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