Cod with Mustard Sauce and Mashed Potatoes

Ingredients

• 800 g waxy potatoes
• 50 ml hot milk
• 2 tbsp butter
• Salt
• 1 pinch freshly ground nutmeg
• 800 g cod fillet (4 fillets)
• 2 tbsp lemon juice
• Salt
• black pepper (freshly ground)
• 100 g butter
• 250 ml dry white wine
• 1 bay leaf
• 2 juniper berries
• 1 tsp mustard seeds
• 1 tbsp flour
• 1 tbsp Dijon mustard
• 50 ml Heavy Cream (at least 30% fat)
• 2 tbsp almond slivers

Instructions

1. 1.

   Wash the potatoes and steam them for 25-35 minutes until tender, depending on size. Peel while hot, mash with hot milk and butter, season with salt and nutmeg.

2. 2.

   Preheat the oven to 200°C (400°F) with both top and bottom heat.

3. 3.

   Drizzle the cod fillets with lemon juice and season with salt and pepper.

4. 4.

   Grease a baking dish with half of the butter and pour in half of the white wine. Place the fillets, cover with foil, and bake for 10–12 minutes until cooked through.

5. 5.

   In a wide pot, melt the remaining butter, add bay leaf, juniper berries, and mustard seeds, sprinkle flour and toast briefly. Gradually stir in the white wine, then mix in the Dijon mustard. Bring to a quick boil, whisk in the cream, season with salt and pepper. Arrange the fish on warmed plates, top with mashed potatoes, pour mustard sauce over the fish, garnish with almond slivers, and serve hot.