Need a recipe for poached fish? Here's one with a mustard sauce that's one of my quick meals recipes.
Poaching keeps the fish moist and provides for the base for the sauce.
Instead of using flour or cornstarch to thicken the sauce, the poaching liquid is reduced. The resulting sauce is thicken by stirring in some butter at the end. The result? Delicious and light-tasting!
Use any firm, mild white fish, such as cod, haddock, or sole for this traditional German dish.
Cod with Mustard Sauce
Ingredients:
1 1/2 lb. cod fillets
2 tbsp. lemon juice
1 small onion, sliced
1/4 cup chopped parsley, keep stalks separate
6 whole peppercorns
1 clove
1 bay leaf
5 cups water
2 tbsp. Dijon mustard
6 tbsp. butter
salt, pepper
Instructions:
Sprinkle lemon juice on fillets.
Put the onion, peppercorns, clove, parsley stalks, and bay leaf in a large frying pan.
Pour in water and bring to boil. Cover and simmer for 20 minutes.
Add fish , cover, and simmer very gently for about 10 minutes or until fish flakes.
Strain 1 cup of poaching liquid into a pan and simmer until reduced to about half. Stir in mustard.
Whisk butter into reduced stock, a little at a time - this will thicken sauce slightly. Season with salt and pepper.
Remove fish from poaching liquid and serve fish with sauce.
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