Cod Fillet in Mustard Sauce with Potatoes

Ingredients

• 600 g small, firm‑cooking potatoes
• Salt
• 4 cod fillets (about 180 g each, skinless, ready to cook)
• 200 ml light grape juice
• 3 tbsp butter
• 1 tbsp spelt flour type 1050
• 200 ml whipping cream
• 200 ml fish stock
• 2 tbsp coarse mustard
• 1 tbsp Lemon Juice
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel, wash the potatoes and cook them in salted water for about 25 minutes.

2. 2.

   Poach the cod fillets in 100 ml grape juice and 500 ml water for 12–15 minutes.

3. 3.

   For the mustard sauce brown 1 tbsp butter with the flour, deglaze with the remaining grape juice, bring to a boil and simmer a few minutes. Add cream and fish stock, stir, bring to a boil again and simmer about 10 minutes over low heat. Season with mustard, salt and lemon juice.

4. 4.

   Toss the cooked potatoes in the remaining butter with chopped parsley and a pinch of salt.

5. 5.

   Arrange the potatoes together with the fish on warmed plates, pour the mustard sauce over them, and serve.