Steamed cod with mustard sauce
by Tavolino
A light, steamed cod refined with a delicate tarragon-mustard sauce whisked over a water bath. A healthy, high-protein dish.
Ingredients
- Cod cutlet 300 g
- Salt to taste
- white pepper to taste
- oil 1 tbsp
- white wine 50 ml
- egg yolks 2
- tarragon mustard 2 tbsp
- heavy cream 1 tbsp
Preparation
- 1
Rinse the cod thoroughly and remove any traces of blood from the center bone.
- 2
Fill a pot with about 4 cm of water and bring to a boil.
- 3
Season the 300 g cod cutlets on all sides with salt and white pepper.
- 4
Brush the bottom of a steamer insert or steamer basket with 1 tbsp of oil.
- 5
Place the fish in the basket and set it into the pot.
- 6
Put the lid on and steam the fish for 10 minutes over high heat.
- 7
After 5 minutes, carefully turn the fish over once.
- 8
Remove the fish as soon as the center bone loosens easily and the skin can be peeled off.
- 9
For the sauce, whisk together 50 ml of white wine, 2 egg yolks, and 2 tbsp of tarragon mustard in a bowl.
- 10
Whisk the mixture over a hot water bath for 5 minutes until creamy.
- 11
Stir 1 tbsp of heavy cream into the sauce and season to taste with salt and white pepper.
- 12
Arrange the steamed fish on plates and serve with the mustard sauce.