Cod must be one of most popular fish in Denmark. Nutritionists recommend eating fish at least once week. With the immense variety of fish available at fish markets and supermarkets, this should be quite easy. However, because fresh seafood is quite perishable, its regional availability is often limited. If you cannot find the specific type of fish that a recipe calls for, substitute with a species that is similar in taste and texture.
Cod with Mustard Sauce
Serves 4
4 cod steaks or 3 lbs./1400
g fillet
water
1 tbsp. salt
4-5 whole peppercorns
2 bay leaves,
Fish Mustard
Sauce
1 oz. (30 g) butter
1 tbsp. flour
1½ cups (l2 fl.oz.) fish stock (water from cooking the
fish)
Milk or cream
1 tbsp. fish
mustard
salt and freshly ground pepper
Accompaniments: fish mustard sauce, chopped hard-boiled
eggs, bacon, pickled beets and boiled potatoes.
Garnish: chopped parsley
To make fish, rinse fish under
cold running water. Place in a pan large enough to accommodate the fish. Add enough water just to cover fish. Add salt, peppercorns, and bay leaves. Bring
fish slowly to boil. Skim, and simmer fish gently for 2 minutes, and turn off the heat. Let the cod stand in the water 10-15
minutes. Remove fish with a slotted spoon and place on a warm dish.
To make fish mustard sauce, melt butter in a
saucepan, stir in flour and add about 1½ cups fish stock. Add a little milk or
cream, fish mustard and let the sauce simmer 2-3 minutes. Season with salt and
pepper.
To make accompaniments, fry
bacon crisp on a warm skillet and transfer to paper towels. Peel eggs and
chop. Dice beets. Boil potatoes.
To serve, place cod on four warm plates. Crumble bacon and sprinkle over cod. Sprinkle
egg and beets over cod. Serve with boiled
new Potatoes sprinkled with parsley.
Serve fish sauce in a separate bowl.
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