For the sauce, clean the celery, fennel and mushrooms, rinse and roughly chop. Peel (peel) the shallots and the garlic and dice them very finely. Finely chop the lemon thyme as well. Heat two tablespoons of butter in a saucepan and sweat the shallots, the garlic, the vegetables and the lemon thyme in it. Dust the whole thing with flour and sweat again briefly. Deglaze with the poultry stock and reduce by half.
In the meantime, juice a lemon. Pour the cream on the vegetables, bring to the boil again and season with salt, pepper and lemon juice. Puree with a blender and, if necessary, pass through a sieve again. Stir in the mustard and season again with salt and pepper. Now keep the whole thing warm.
Peel, wash and cook the triplets in plenty of salted boiling water.
Wash off the remaining lemon and cut into slices. Rinse the fish, pat dry and cut into four equal pieces. Now bring a large saucepan with about two liters of water, two teaspoons of salt, the white wine and the lemon wedges to the boil. Let the cod pieces simmer for about 17 minutes over low heat (gently swaying). Clean the carrots and leek, rinse and cut into fine strips (julienne). Heat two tablespoons of butter and stew the vegetables in it for about five minutes. Season with salt and pepper. Wash chervil, dill and parsley, shake dry, chop finely and mix.
Drain the potatoes, remove the fish from the stock and drain well. Arrange the vegetables with the cod and potatoes on plates. Finally, heat the mustard sauce again, then foam it up with the hand blender and pour it onto the fish. Finally, sprinkle the fish with two tablespoons of chopped herbs.
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