Entree: Netherlands – Friesland – Kabeljauw met Mosterdsaus (Cod fillets cooked and served with a creamy mustard sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 cod fillets, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 small shallot, finely chopped, approx. 1 oz (30 g)
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish stock or low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 2 tbsp (30 ml) whole-grain mustard
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) chopped fresh parsley, plus extra for garnish
- 1 lb (450 g) baby new potatoes
- 1 tbsp (15 ml) butter for potatoes
- 4 cups (120 g) baby spinach or other quick-steam greens
- Lemon wedges for serving

Instructions

1. Pat the cod fillets dry and season both sides with salt and pepper. Bring a pot of salted water to a boil for the potatoes.
2. Cook the baby new potatoes in boiling water until tender, about 12–15 minutes. Drain, toss with 1 tbsp (15 ml) butter and a little chopped parsley; keep warm.
3. In a large skillet over medium-high heat, melt 1 tbsp (15 ml) butter with 1 tbsp (15 ml) olive oil. Sear the cod fillets 2–3 minutes per side until lightly golden but not fully cooked. Transfer to a plate and tent with foil.
4. Reduce heat to medium, add the chopped shallot to the skillet and sauté until softened, about 2 minutes. Sprinkle in 1 tbsp (8 g) flour and cook 1 minute, stirring to form a light roux.
5. Deglaze the pan with 1/2 cup (120 ml) dry white wine, scraping up browned bits. Add 1 cup (240 ml) fish stock and simmer until slightly reduced, about 3–4 minutes.
6. Stir in 1 cup (240 ml) heavy cream and 2 tbsp (30 ml) whole-grain mustard. Simmer gently until sauce thickens slightly, 3–5 minutes. Adjust seasoning with 1 tbsp (15 ml) lemon juice, salt and pepper to taste.
7. Return the cod fillets to the skillet, spoon sauce over them, cover and poach gently for 3–4 minutes until just cooked through. Sprinkle 1 tbsp (15 ml) chopped parsley over the fish.
8. Meanwhile, quickly wilt the baby spinach in a separate pan with a splash of water or a little butter until just tender, about 1–2 minutes.
9. Serve each cod fillet with boiled potatoes and wilted greens, spooning extra mustard sauce over the top and garnish with lemon wedges.