Cod Zucchini Rolls

Ingredients

• 150 g mayonnaise
• 1 tbsp coarse mustard
• 2 tbsp medium-hot mustard
• 2 tbsp freshly chopped dill
• Lemon juice
• Salt
• pepper (ground)
• 600 g cod fillet
• 2 Zucchini
• 300 ml Vegetable broth
• pepper (ground)
• coarse Sea salt
• dill sprigs (for garnish)

Instructions

1. 1.

   Whisk the mayonnaise with both mustards, add chives, season with lemon juice, salt and pepper, then chill until serving.

2. 2.

   Wash, trim and slice the zucchini lengthwise into thin strips. Cook in a pot of vegetable broth for 2–3 minutes, then remove, pat dry and lay flat on a cutting board.

3. 3.

   Peel the onion and use cloves to pierce the bay leaf. In a large pot bring 1.5 l water, wine, onion, ½ tsp salt and lemon zest to a boil. Wash dill, shake off excess moisture and add the tough stems to the broth. Place the fish in the simmering liquid and poach for about 6 minutes.

4. 4.

   Brush the zucchini with mustard sauce. Remove the fish from the broth, pat dry and cut into 4–5 cm pieces. Lay each piece on one end of a zucchini strip and roll up toward the other end. Secure with toothpicks and place on a plate. Sprinkle with coarse pepper and salt and garnish with dill sprigs before serving.

5. 5.

   Serve with fresh ciabatta.