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Cod with mustard
Preparation time: 10 minutes
Ingredients for 4 servings:
Decorate with lemon slices and parsley sprigs
Preparation
Cooking time: 20 minutes
4 slices of cod (weighing about 200 g each)
Two litres court-bouillon
70 grams butter
Two tablespoons English mustard (powder)
Wash the fish and remove its larger bones. Place it in a fish-kettle and cover it completely with court-bouillon. Place the pot over high heat, bring to a boil, lower the heat and allow to simmer slowly for about 20 minutes.
In the meantime, in a small bowl work the mustard into the pieces of butter so as to obtain an even cream. Melt the cream over very low heat for two or three minutes. Drain the fish with the skimmer and arrange it on the hot serving dish. Cover the fish with the sauce and garnish with parsley sprigs and lemon slices. Serve immediately with the remaining sauce in a sauce-bowl.
The original recipe calls for English mustard powder, which is rather strong. According to taste, you can replace it with a sweeter French mustard.
Enjoy!
English style cod fillets
Preparation time: 30 minutes
Ingredients for 4 servings:
Preparation
Wash and dry the fish and place one of the fillets in a buttered baking pan. In a bowl, mix the bread crumbs, garlic, parsley, a few thyme leaves, the melted butter, salt and pepper. Spread this mixture over the fillet in the pan and top with the other fillet. Add up to half-way the cream and place in a preheated oven (180°C) for about 1/4 hour.
In the meantime, put the potatoes through a potato-masher, place the purée in a bowl and add the egg yolk and the remaining cream and mix thoroughly. Whip the egg whites into a stiff froth and add it to the potato mixture. Remove the pan from the oven and cover the fish with this purée.
Place the pan back in the oven and let it stand until the top of the fish becomes crunchy and golden-coloured.
Enjoy!
Cooking time: 40 minutes
Two fresh cod fillets (about 250 grams each)
400 grams boiled potatoes
60 grams bread-crumbs
One garlic clove, minced
One tablespoon chopped parsley
A few small leaves of thyme or One tablespoon melted butter
Half a cup liquid cream
One egg yolk
Salt
Pepper
A bit of butter for the pan
Stella Alimentari
Foods Import Since 1935
Via Ticino 54
20098 San Giuliano Mil. Italy
Ph. + 39.02.98284304
Fax + 39.02.9881001
Email: stella@stellafoods.com
http://www.stellafoods.com