Summary

Ingredients

• 4 cod fillet (s) or haddock, approx. 180 g each
• 1 bunch soup greens
• 1 small onion (s), finely diced
• 20 g butter
• 1 teaspoon salt
• 3 bay leaves
• 0.5 teaspoon ½ mustard seeds
• 0.5 teaspoon ½ peppercorns, black
• 1 liter water

For the sauce:

• 0.5 liter ½ fish stock, sieved
• 40 g butter
• 40 grams flour
• 150 g cream
• 2 tablespoon mustard, medium hot, also more
• 0.5 ½ bunch dill, fresh, finely chopped
• 2 tablespoon lemon juice
• Pepper, colored, freshly ground
• salt

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Instructions

1. Clean the soup greens and dice finely. Peel the onion and also finely dice it.
2. Heat the butter in a saucepan and briefly sauté the soup greens and onions in it. Then add the water with salt, bay leaves, pepper and mustard seeds, bring to the boil and cook for approx. 5 minutes.
3. Clean the fish, add it to the no longer boiling stock and let it steep for about 10 minutes over a low heat.
4. Then carefully remove the fish with a slotted spoon and keep warm.
5. For the sauce, pour 1/2 l of the fish stock through a sieve. Heat the butter in a saucepan and sweat the flour in it. While stirring vigorously with the whisk, slowly add the fish stock and cream. Be careful that there are no lumps. Simmer the sauce for about 10 minutes, stir in the mustard and the finely chopped dill and season with lemon juice, pepper and salt. Now serve the fish with the sauce.
6. Boiled potatoes and a green salad are best served as a side dish.