Summary

Ingredients

• 200 g spahetti
• 200 g cod fillet (s)
• 0.5 ½ organic lemon (s)
• 1 tablespoon olive oil, virgin
• 1 onion (s)
• 1 teaspoon mustard
• 1 dash white wine, drier
• 100 ml sweet cream
• 200 ml vegetable stock
• Salt and pepper, black, freshly ground
• Saffron threads
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Cook the spaghetti in strong salted water according to the instructions on the packet until al dente. Peel and dice the onion.
2. Heat the oil in a saucepan and simmer the onions over medium heat for about 5 minutes until translucent, add the mustard and mix thoroughly with the steamed onions for about 2 minutes while stirring vigorously. Deglaze with white wine and simmer. Add the cream, vegetable stock and saffron threads and reduce everything by about half over high heat.
3. In the meantime, wash the cod and pat dry, drizzle with lemon, season well with salt and pepper and cut into bite-sized pieces. Place the fillet pieces in the mustard-saffron-cream sauce and cook for 5 minutes.
4. Wash the parsley, pluck the leaves and chop them up.
5. As soon as they are cooked, take the spaghetti out of the water (or drain it when it is wet), arrange on pasta plates, pour the cod in mustard-saffron-cream sauce and serve garnished with parsley.