Ingredients

The following ingredients have 4 Servings
  • 4 cups small, waxy potatoes (peeled)
  • 4 Cod (skinned, ready to cook, approx. 180 g each)
  • 0.875 cup dry white wine
  • 1 Tbsp all-purpose flour
  • 3 Tbsps butter
  • 0.875 cup cream
  • 0.875 cup fish stock
  • 2 Tbsps coarse Mustard
  • Noilly Prat
  • 2 Tbsps fresh parsley (chopped)

Instruction

  • Cook the potatoes in boiling, salted water for 20-25 min until fork-tender. Drain well.
  • Poach the fish in 100 ml wine and 500 ml water for 12-15 min.
  • To make the sauce, create a roux with the flour and the butter and quench with the remaining wine. Bring to the boil and simmer for a few minutes.
  • Add the cream and the stock and bring to the boil, stirring continuously. Simmer for 10 min and season with mustard, salt and Noilly Prat
  • Melt the butter in a pot and add the potatoes and the parsley. Arrange with the fish on preheated plates, add the sauce and serve.