Mustard Sauce For Cod Food

MUSTARD-ROASTED FISH

Steps:

• Preheat the oven to 425 degrees F.
• Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
• Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

HONEY-ORANGE GLAZED COD

Steps:

• Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top.
• Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
• Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
• Brush the remaining glaze over the fillets. Garnish with parsley.

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.

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.