Cod With Mustard Cream Sauce Food

COD WITH MUSTARD CREAM SAUCE

Steps:

• Preheat oven to 375°.
• Cut fish into serving size pieces and place in a lightly buttered baking dish.
• Combine cream, mustard, wine and chives and pour over fish.
• Season with salt and pepper and bake 15 minutes or until fish turns opaque in the center.

DANISH MUSTARD SAUCE FOR COD

Steps:

• Add flour to melted butter over low heat and stir for a few minutes. Gradually add the water and then the milk and continue to coo with stirring until you get a thick sauce. Add the mustard and salt and blend in well. Serve as a sauce alongside your boiled cod.

BROILED COD WITH MUSTARD SAUCE

Steps:

• Preheat broiler. Steam the celery root and the potatoes until they are tender. When they are cooked, mash them with a fork or potato masher, season them with salt and pepper and one tablespoon butter and keep them warm.
• Meanwhile, saute the carrot and leek in one tablespoon butter until they are soft. Add the fish stock and reduce to one-fourth of a cup. Stir in the remaining butter, cut in small pieces, and the mustard. The sauce can be finished while the next step is started or made beforehand and kept warm.
• Remove any bones from the cod. Brush the cod with the oil and season it with salt and pepper. Broil it about four inches from the heat on a sheet of foil and turn it once. It is done when the flesh is white and opaque (about eight minutes). Be careful not to over cook it.
• Put the cod on a serving platter and spoon the sauce over it. Sprinkle with taragon or parsley and serve.

CHEESE AND MUSTARD CRUSTED COD

Steps:

• Preheat the oven to 350°F Season the fish with salt and pepper. Put into an oven proof dish.
• Mix the cheese with the mustard, cream and chives. Spread evenly over each cod fillet.
• Bake for 20 minutes until the fish is cooked and the top is golden.
• Make the tomato and chive salad by slicing the tomatoes and arranging on four plates. Sprinkle with chives and season with salt and pepper.
• Serve the fish on the salad. Accompany with new potatoes if you like.

BAKED COD AND POTATOES WITH HORSERADISH CREAM SAUCE

Steps:

• Preheat oven to 400°F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.
• Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 minutes longer.
• Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve.

GERMAN FISH WITH MUSTARD SAUCE

Steps:

• Place water, lemon, onions, carrots, bay leaves, peppercorns in a deept skillet and bring to a boil over high heat.
• Add fish in a single layer.
• Reduce heat to low and simmer, covered, for about 10 minutes or until fish flakes easily.
• Save the cooking liquid for the sauce.
• Place fish on a warm platter.
• To make the mustard sauce, melt butter in a small saucepan.
• Add flour, a little at a time, stirring well.
• Stir in liquid from fish.
• Add mustard, salt and sugar. Stir well.
• Remove from heat, add 1 tablespoon of the cream or milk. Sauce should be smooth and creamy. If sauce is too thick, add more cream or milk.

SAUTEED COD WITH PEA CREAM

Steps:

• Sprinkle cod, on both sides, with crushed mustard seeds; let marinate in the refrigerator for 2 hours.
• Meanwhile, prepare the sauce: Heat butter in a skillet over medium heat; add shallots and cook until softened, about 5 minutes.
• Add peas, 1 cup water, and season with salt and pepper; partially cover and let reduce for about 10 minutes and keep warm.
• Remove 3/4 cup of the peas and puree in a food process with the half and half and some salt and pepper; transfer to a saucepan, cover, and keep warmed over low heat.
• Heat oil in another skillet over medium high heat; add cod and cook until golden, turning once, about 4 minutes; season with salt.
• To serve: Spoon pea puree into serving dishes; top with cod and sauce, garnish with fresh dill.

LEMON DILL COD WITH MUSTARD SAUCE AND GARLIC WILTED SPINACH

Steps:

• For the cod: Preheat oven to 400.
• Place the cod on a large piece of foil. Lightly season with salt and pepper, sprinkle with 1/4 tablespoon dill, and place lemon slices on top. Mix the mustard, broth, cornstarch, remaining dill and lemon juice in a small bowl (don't make it thick, just a light sauce), pour around the edges of the cod. Bring up the sides of the foil, seal the package well and place in the oven for 8 minutes. Open carefully, remove the fish, plate it and drizzle with the sauce from the foil pouch.
• For the spinach: In a large pot, heat garlic oil over medium heat. Add spinach and lemon zest, toss to coat.
• Turn off heat and put a lid on the pot. Set aside for 3 minutes.
• Remove lid and once again toss the spinach. It should be bright green and just wilted. Season with salt and pepper. Plate with the cod and sprinkle with the chopped peppadew, if desired.
• MF users: 1 Lean, 1 Healthy Fat, 3-4 condiments (not all of the sauce is used).