Winter cod with mustard sauce
Fish tales
Magazine

Winter cod & mustard sauce

Recipe

Bart made this dish when he was visiting Lofoten (Norway) to catch fresh winter cod. This cod has swum all the way from the North Pole and is caught in beautiful Norway. This winter cod with mustard sauce might not be the best looking dish, but it’s so delicious and definitely worth a try. Enjoy!

  • 1

    Boil the potatoes in a large pot with a lid on for 10-15 minutes until cooked.

  • 2

    While the potatoes are boiling, put a sauce pan on medium high heat and add the sauerkraut, 150 ml of white wine and the crushed pepper corns. Bring to a boil and softly simmer for 15 minutes with a lid on. Take both the potatoes and the sauerkraut off the heat and set aside.

  • 3

    Take both the potatoes and the sauerkraut off the heat and set aside.

  • 4

    Season the cod fillets with salt. Add vegetable oil in a frying pan. Fry the cod on medium heat. After 3 minutes, carefully turn around the cod fillet and add the butter to the pan. Scoop the butter over the fish while you pan fry the fish for another 3 minutes.

  • 5

    Carefully take the cod fillets out of the pan and keep the butter and oil in the frying pan. Set the cod fillets aside while you make the mustard sauce

  • 6

    For the mustard sauce, softly fry the onion for 1 minute in the saved butter and oil. Add a splash of white wine, chicken stock, Dijon mustard and double cream. Bring to a boil and reduce to a third or a quarter.

  • 7

    Crush the boiled potatoes roughly with a fork and divide over the plates. Place the sauerkraut on top of the potatoes and top off with the winter cod. Finish the dish with the home made mustard sauce. Enjoy!

Ingredients

  • - 1 kg potatoes, peeled and cut in half

  • - 500 g sauerkraut, drained

  • - 200 ml white wine

  • - 10 pepper corns, crushed

  • - 4 winter cod fillets of 150 g, skinless

  • - 70 g butter

  • - 1 onion, finely chopped

  • - 50 ml chicken stock

  • - 1/2 tbsp. Dijon mustard

  • - 2 tbsp. double cream

  • - salt

  • 30 min
  • 4 persons