1. 1

   Step 1

   Rinse the cod thoroughly and remove any traces of blood from the center bone.

2. 2

   Step 2

   Fill a pot with about 4 cm of water and bring to a boil.

3. 3

   Step 3

   Season the 300 g cod cutlets on all sides with salt and white pepper.

4. 4

   Step 4

   Brush the bottom of a steamer insert or steamer basket with 1 tbsp of oil.

5. 5

   Step 5

   Place the fish in the basket and set it into the pot.

6. 6

   Step 6

   Put the lid on and steam the fish for 10 minutes over high heat.

   Timer 10 min
7. 7

   Step 7

   After 5 minutes, carefully turn the fish over once.

8. 8

   Step 8

   Remove the fish as soon as the center bone loosens easily and the skin can be peeled off.

9. 9

   Step 9

   For the sauce, whisk together 50 ml of white wine, 2 egg yolks, and 2 tbsp of tarragon mustard in a bowl.

10. 10

    Step 10

    Whisk the mixture over a hot water bath for 5 minutes until creamy.

    Timer 5 min
11. 11

    Step 11

    Stir 1 tbsp of heavy cream into the sauce and season to taste with salt and white pepper.

12. 12

    Step 12

    Arrange the steamed fish on plates and serve with the mustard sauce.

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