Summary

Ingredients

• 1 liter vegetable stock (see my recipes)
• 0.5 liter ½ wine, white, dry
• 0.5 ½ lemon (s), juice and zest
• 0.5 teaspoon ½ pepper - grains, white
• 0.5 teaspoon ½ coriander grains
• 0.5 teaspoon ½ mustard seeds
• 0.5 teaspoon ½ fennel seeds
• 1 bay leaf
• 2 clove (s)
• 1 dash vinegar (white wine vinegar)
• salt
• sugar
• 1 leek, cleaned
• 3 stalks celery, washed
• 2 carrots, peeled
• 1 onion (s), peeled
• 1 kg cod fillet (s)
• 200 g butter
• Sprinkle Worcester sauce
• Black pepper from the mill
• some lemon juice
• 1 teaspoon lemon (s) - zest, finely chopped
• 1 bunch chives, finely chopped,

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Instructions

1. Bring the stock with the white wine and the spices to the boil and simmer for 5 minutes. Season sweet and sour with vinegar, salt and sugar. Cut the leek, celery stalks, carrots and onions into narrow strips, add to the stock and simmer for another 2 minutes. Put the cod in it and let it steep for about 10 minutes.
2. Beat the butter with a whisk until foamy, season with Worcestershire sauce, salt, pepper and a little lemon juice, stir in the chives. Place the cod with strips of vegetables and some stock in deep plates, spread the chive butter on the hot fish and serve with buttered potatoes or steamed potatoes.