Cod with Mustard‑Almond Crust and Oven Roasted Vegetables

Ingredients

• 1 tbsp yellow mustard seeds
• 1 lemon
• 500 g black salsify
• 2 violet carrots
• 2 carrots
• 4 shallots
• 3 tbsp olive oil
• 8 thyme sprigs
• Salt
• ground pepper
• 100 ml White wine
• 50 ml Vegetable broth
• 500 g Cod fillet
• 80 g parmesan (block)
• 2 tsp grainy mustard
• 100 g Ground Almonds

Instructions

1. 1.

   Coarsely crush the mustard seeds in a mortar. Cut the lemon in half and squeeze out the juice. Fill a bowl with water and stir in half of the lemon juice. Brush, peel, and cut the black salsify into large pieces; place them in the lemon water until all sticks are processed.

2. 2.

   Wash, trim, and cut the carrots into large chunks. Peel the shallots; slice two into halves and dice the rest finely, setting aside. Wash the thyme and shake it dry.

3. 3.

   Heat olive oil in a pan. Add the vegetables and sauté for 2–3 minutes. Transfer the vegetables to a baking dish, season with mustard seeds, salt, and pepper, and top with thyme. Pour in white wine and vegetable broth, then bake in a preheated oven at 200 °C (180 °C fan) for 15 minutes.

4. 4.

   Meanwhile, wash the cod, pat dry, and cut into four equal pieces. Grate the parmesan finely. In a bowl combine diced shallots, parmesan, mustard, and almonds. Season the cod with salt, pepper, and lemon juice, then spread the mustard‑almond mixture evenly over each fillet.

5. 5.

   Place the seasoned cod on top of the vegetables and bake together for 15 minutes. Remove from oven, plate the cod with its crust alongside the roasted vegetables, and serve immediately.