Cod on Mustard Dill Vegetables
Cod poached in white wine, set on ribbons of zucchini and carrot and covered with a mustard and dill sauce.
Ingredients12
- Zucchini400g
- Carrots400g
- Shallots2 Stück
- Dill1 Bund
- Butter30g
- Milk250ml
- Dijon Mustard2 EL
- Dry White Wine150ml
- Cod Fillet800g
- Salt1 Prise
- Flour2 EL
- Lemon1 Stück
Instructions
- 1
Shave the zucchini and the carrots into paper-thin ribbons. Dice the shallots and chop the dill fine.
- 2
For the sauce, toast the flour in the butter, whisk in the milk and broth and let it reduce until creamy, then stir in the mustard and the dill.
- 3
Bring a poaching liquid of water, wine, lemon slices and seasonings to a boil. Slide the fish in and let it poach over gentle heat until just opaque.
- 4
Blanch the vegetables briefly in salted water so they keep a light bite, then drain them well.
- 5
Set the fish on the bed of colorful vegetables and spoon the warm mustard dill sauce over it.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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