Cod with Pepper-Dijon Sauce, Potatoes and Salad

Ingredients

• 4 cod fillets (about 180 g each)
• 1 tbsp butter
• 1 tbsp flour
• 0.2 l fish stock
• 0.2 l dry white wine
• 0.2 l heavy cream
• Noilly Prat
• 2 tbsp coarse Dijon mustard
• 600 g small waxy potatoes
• 2 tbsp butter
• 0.5 bunch chopped parsley
• Salt

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 25 minutes. Poach the fish fillets in 0.1 l white wine and 0.5 l water for approximately 12–15 minutes.

2. 2.

   For the sauce, sauté 1 tbsp butter with 1 tbsp flour until pale. Deglaze with 0.1 l white wine, then add cream and fish stock; bring to a boil while stirring and let simmer gently for 10 minutes. Season with mustard, salt and Noilly Prat.

3. 3.

   Sauté the cooked potatoes in 2 tbsp butter with chopped parsley and a pinch of salt.

4. 4.

   Arrange potatoes and fish on plates, pour sauce over them, and serve immediately.