Cod in Root Broth

Ingredients

• 2 bunches of soup greens
• 1 onion
• 400 ml fish stock (1 glass)
• 250 ml dry white wine
• 2 Bay leaves
• 4 allspice berries
• 4 peppercorns
• Salt
• 1 kg cod or haddock (tail piece), ready to cook
• 1 tbsp butter
• 2 tsp flour
• 4 tsp coarse mustard
• 2 tbsp crème fraîche
• white pepper from the mill
• a pinch of sugar
• 2 tbsp chopped chives

Instructions

1. 1.

   Clean and wash the soup greens. Slice carrots and parsley roots, dice celery, cut leeks into 5 cm pieces, peel and quarter the onion.

2. 2.

   Add fish stock and white wine to a pot, pour in 1/4 l water. Add the soup vegetables (except leeks), onion, bay leaves, allspice, peppercorns and 1 tsp salt.

3. 3.

   Rinse the fish and place it in the broth. Bring the broth slowly to a boil and let the fish cook covered for 20-25 minutes over low heat. After 10 minutes add the leeks. Remove half of the fish stock and strain it through a sieve.

4. 4.

   Heat butter in a pot, sauté flour until lightly browned. Stir in mustard and deglaze with 1/2 l fish stock. Whisk and let simmer gently for 2-3 minutes. Fold in crème fraîche and season sauce with salt, pepper and sugar.

5. 5.

   Remove skin and bones from the fish and portion it. Scoop soup vegetables with a slotted spoon from the remaining broth. Plate fish fillets with mustard sauce and vegetables. Garnish with chopped chives. Serve with boiled potatoes.