Cod With Mustard Sauce
Norway
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 3 | pounds | Cod Fish | ||
| 4 | sprigs | Parsley |
Parsley
Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one...
|
|
| 1 | cup | Milk |
Milk
Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink.
Milk's shelf life... |
|
| 1 | cup | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing...
|
|
| 1/2 | teaspoon | Salt |
Salt
Salt - pronounced 'sawlt', is a finely ground mineral made of sodium chloride used as an essential everyday seasoning. It chemically balances acidity, suppresses bitterness to heighten sweetness, acts as...
|
|
| 2 | tablespoons | Butter |
Butter
Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent...
|
|
| 1 1/2 | teaspoons | Flour |
Flour
Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to...
|
|
| 1 | tablespoon | English mustard | ||
| 1/4 | teaspoon | Black Pepper |
Black Pepper
Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its...
|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 10 Minutes | 30 Minutes | 40 minutes |
Directions:
1. Place the parsley in a saucepan and place the Cod on top of the parsley. This will stop the fish from sticking to the pan.
2. Mix the milk, water, salt and pour over the fish.
3. Cover and simmer gently for 5 minutes.
4. Turn the fish for even cooking and simmer and additional 5 minutes.
5. Remove to warmed plate; reserving the stock the fish was cooked in.
6. Remove the skin and bones if desired; cover the cod fish with foil; keep warm in low oven.
7. In a small pot, melt 2 tablespoons of butter, stir in flour and mustard to make a 'roux'.
8. Add the warm fish stock reserved from cooking the cod, stir continually until thick and creamy.
9. Add pepper to taste.
10. Place the fish back in the sauce to heat up.
11. Serve on warm plates.
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