Steamed Cod – smarter

Ingredients

• 300 g cod cutlet (deveined, with central bone, 2 cod cutlets)
• Salt
• white pepper
• 1 tbsp oil
• 50 ml white wine
• 2 egg yolks
• 2 tbsp tarragon mustard
• 1 tbsp whipping cream (or soy cream for cooking and refining)

Instructions

1. 1.

   Rinse the cod thoroughly, removing any blood clinging to the bones.

2. 2.

   Fill a pot about 4 cm high with water and bring it to a boil. Season the fish on all sides with salt and pepper.

3. 3.

   Brush the bottom of a steamer basket or rack with oil.

4. 4.

   Place the fish in the basket and set it in the pot. Cover and steam the fish for 8-10 minutes over high heat, turning after 5 minutes. The fish is done when the central bone easily slides out of the flesh and the skin peels off lightly.

5. 5.

   Meanwhile, whisk together white wine, egg yolks and mustard with a large whisk in a bowl over simmering water (double boiler) for 5 minutes until creamy.

6. 6.

   Stir in cream, season with salt and pepper. Plate the fish and serve with the mustard sauce. Dill potatoes make a good accompaniment.