Fish with Vegetables and Mustard Sauce

Ingredients

• 100 g shallots
• 1 cucumber (washed, halved lengthwise, seeded and sliced into about 0.5 cm thick rounds)
• 200 g frozen peas
• 2 tbsp butter
• 1 tbsp Lemon Juice
• 125 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• 600 g Atlantic cod fillet
• 2 tbsp butter
• 2 tbsp flour
• 0.5 l heavy cream
• 0.5 l milk
• 2 tbsp mustard
• 0.5 can saffron
• parsley

Instructions

1. 1.

   Sauté the butter with the flour for the sauce. Add the cream and milk, stir until it boils, then mix in the mustard and saffron.

2. 2.

   Let simmer for about 15 minutes, seasoning with salt and pepper to taste.

3. 3.

   Peel the shallots and cut them into rings.

4. 4.

   Peel the cucumber, halve lengthwise, seed, and slice thinly.

5. 5.

   Sauté the shallots and cucumber slices in butter until translucent. Add lemon juice and vegetable broth, season with salt and pepper, bring to a boil, then simmer covered for about 8 minutes.

6. 6.

   Cut the cod fillet into portions.

7. 7.

   Fold thawed peas into the vegetables and place the fish on top of the cucumber mixture, seasoning with salt and pepper, and cover to cook for about 8 minutes.

8. 8.

   Carefully lift the fish from the vegetable bed, stir in the mustard sauce, transfer everything to a bowl, return the fish, garnish with parsley leaves, and serve.