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Cod In Mustard Sauce

A firm, white-fleshed fish, cod is abundant in the North Sea and features in many German recipes. Reduced stock sauces, as in this dish, are tending to replace the heavier flour-based versions of former times.

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900g/2lb cod fillets
1 lemon
1 small onion, sliced
15g/ oz/ cup chopped fresh flat leaf parsley, whole stalks reserved
6 allspice berries
6 whole black peppercorns
1 clove
1 bay leaf
1.2 litres/2 pints/5 cups water
30ml/2 tbsp wholegrain mustard 75g/3oz/6 tbsp butter
Salt and freshly ground black pepper
Bay leaves, to garnish
Boiled potatoes and carrots, to serve


Serves: 4


1. Place the fish on a plate. Pare two thin strips of rind from the lemon, then squeeze the lemon for its juice. Sprinkle the juice over the fish. 2. Put the lemon rind in a large frying pan with the onion, the stalks from the parsley, the allspice, peppercorns, clove and bay leaf. 3. Pour in the water. Slowly bring to the boil, cover and simmer for 20 minutes. Add the fish, cover and cook very gently for 10 minutes. 4. Ladle 250ml/8fl oz/1 cup of the cooking liquid into a pan and simmer until reduced by half. Stir in the mustard. 5. Whisk the butter, a little at a time, into the reduced stock. Taste and season with salt and pepper, if needed. 6. Remove the fish from the stock and place on warmed serving dishes. Pour over a little sauce and serve the rest separately in a jug. Garnish with chopped parsley and bay leaves and serve with boiled potatoes and carrots.

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