Chef's Level
Cod With Mustard Sauce
/ 440This recipe is delicious served with Anchovy Butter.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 3 | pounds | Cod Fish | ||
| 4 | sprigs | Parsley |
Parsley
Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most
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|
|
| 1 | cup | Milk |
Milk
Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink.
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Milk's shelf life varies; refrigerated, it |
|
| 1 | cup | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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|
|
| 1/2 | teaspoon | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 2 | tablespoons | Butter |
Butter
Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious
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|
|
| 1 1/2 | teaspoons | Flour |
Flour
Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes.
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In taste, flour |
|
| 1 | tablespoon | English mustard | ||
| 1/4 | teaspoon | Black Pepper |
Black Pepper
Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy
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|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 10 Minutes | 30 Minutes | 40 minutes |
Directions:
1. Place the parsley in a saucepan and place the Cod on top of the parsley. This will stop the fish from sticking to the pan.
2. Mix the milk, water, salt and pour over the fish.
3. Cover and simmer gently for 5 minutes.
4. Turn the fish for even cooking and simmer and additional 5 minutes.
5. Remove to warmed plate; reserving the stock the fish was cooked in.
6. Remove the skin and bones if desired; cover the cod fish with foil; keep warm in low oven.
7. In a small pot, melt 2 tablespoons of butter, stir in flour and mustard to make a 'roux'.
8. Add the warm fish stock reserved from cooking the cod, stir continually until thick and creamy.
9. Add pepper to taste.
10. Place the fish back in the sauce to heat up.
11. Serve on warm plates.
Submitted by Ingrid O. | February 1st, 2024 See all of Ingrid O.'s Recipes.
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Tested and True
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| @Ingrid O. | February 1st, 2024 |
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This recipe is delicious served with Anchovy Butter. I gave it a 5 |