Cod in Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g cod fillet (s)
- 1 medium lemon (s), squeezed
- 1 tablespoon flour
- 2 tablespoon butter
- liter ⅛ milk
- liter ⅛ cream
- 2 tablespoon mustard, milder
- 0.5 teaspoon ½ salt
- 1 pinch (s) black pepper
- 1 pinch (s) nutmeg
- 1 teaspoon paprika powder, noble sweet
- 1 tablespoon dill, chopped or parsley
- 1 tablespoon Worcestershire sauce
Print Recipe
Pin Recipe Instructions
- Pre-heat the oven to 220 degrees Celsius.
- Rinse the fish fillets with cold water, pat dry and drizzle with lemon juice and Worcester sauce.
- Grease an ovenproof dish with a little butter.
- Melt half of the remaining butter in a small pan, add the flour and fry until light yellow. While stirring, gradually add the milk, then the cream and simmer gently for a few minutes while stirring, so that the flour taste disappears a little.
- Season the sauce with the mustard, salt, pepper and nutmeg. Add the dill or parsley and stir well.
- Salt the fish fillets on both sides, place in the ovenproof dish and sprinkle with the paprika powder. Pour the sauce over the fish fillets and place a few flakes of butter on the fish.
- Then place in the middle of the oven for about 15 minutes at 220 degrees.
- There is also cod for this recipe or a pangasius. A little white wine can be used instead of cream, but then first deglaze the flour with the wine and then add the milk.
- Mashed potatoes or rice go very well with this.
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