Cod Fillet with Mustard Sauce, Mashed Potatoes and Green Asparagus

Ingredients

• 1 kg starchy potatoes
• Salt
• 0.5 tsp cumin seeds
• 250 ml milk
• 1 tbsp butter
• freshly grated nutmeg
• 500 g cod fillet (2 fillets; skinless, boneless)
• 1 tbsp sea salt
• 1 bay leaf
• 1 tsp fennel seeds
• 2 garlic cloves (peeled and halved)
• 1 chili pepper
• 2 thick slices ginger
• 1 tbsp butter
• 2 strips lemon zest
• 2 tbsp mustard seeds
• Salt
• pepper (ground)
• 500 g Green Asparagus
• 100 g whipping cream
• 1 tbsp sharp mustard
• 1 tbsp sweet mustard
• 1 tbsp cold butter

Instructions

1. 1.

   Wash the potatoes and boil them in salted water with cumin until tender. Drain, let steam briefly, then peel while hot. Pass the warm potatoes through a masher into a large bowl. Heat milk in a pot and gradually stir it into the potato mash with a ladle, adding butter. Season with salt and nutmeg, mix well.

2. 2.

   Wash, pat dry, and cut cod fillets into not-too-small pieces. Heat water in a pot with a steamer insert. Add sea salt, bay leaf, fennel seeds, one garlic clove, chili pepper, and ginger. Place the steamer basket over the boiling broth, add fish, cover, and steam for 7‑8 minutes. Warm butter, remaining garlic, lemon zest, and mustard seeds in a pan until fragrant; season with salt and pepper.

3. 3.

   Wash asparagus, optionally peel, trim woody ends, then blanch in boiling salted water for about 10 minutes (reserve 100 ml of broth). Drain, halve lengthwise, then cut crosswise.

4. 4.

   Heat asparagus broth and cream in a pan while stirring. Add sharp and sweet mustard plus butter; stir until combined but not boiling. Arrange asparagus on the mustard sauce, top with cod fillet and mashed potatoes. Drizzle with mustard butter and serve immediately.