Today is fish day again. And cod in mustard sauce.
Amazing simplicity of the recipe, despite the long (seemingly long) list of ingredients. And the result, at the same time, turns out to be wonderful - the sauce neutralizes the simplicity of cod and its proletarian dryness.
A fish goes from “fu, cod” to “ooh, is that really cod”?
And it is not at all necessary to report that you took the usual, frozen cod fillet in the near future. supermarket, rather than looking all over the city, where it is sold many kilometers from the sea "freshly drawn".
We take:
- 800 grams cod fillet
- 1 lemon
- 125 ml of milk and heavy cream each, but if you don’t care about calories, then take cream in its entirety, it will only taste better!
- 2 tablespoons butter
- 2 tablespoons not too spicy mustard (something like Bavarian - will do)
- 1 salt spoon of flour
- Salt, pepper, paprika and nutmeg to taste
- Optional spoonful of Worcestershire sauce, but if you don't have it, that's fine.
- Parsley and dill - also to taste
How we cook:
Preheat the oven to 220 degrees (top/bottom heat).
We wash the fillet, dry it with paper towels. Squeeze the juice from the lemon and sprinkle the fillet with it. If there is Worcestershire sauce, grease the fish with it.
Melt the rest of the butter in a saucepan, add flour there, fry until light golden brown and pour in the cream (or a mixture of milk and cream). Cook, stirring constantly, for a couple of minutes.
Add mustard, a pinch of freshly grated nutmeg, a little black pepper, paprika, chopped herbs, and salt to the sauce.
We spread the fish in a baking dish, pour over the sauce and send it to the oven at 220 degrees for 15 minutes.
Bon Appetit!