Pan-Seared Cod with Mustard Sauce and Potatoes
- 2 lbs (907 g) cod fillet
- 4 large potatoes, peeled and cubed
- 1 cup (236 ml) fish stock
- 2 cups (300 g) frozen green peas
- 1/2 cup (113 g) unsalted butter, divided
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (0.5 g) black pepper
- 2 tbsp (30 g) whole-grain mustard
- 2 tbsp (6 g) chopped fresh dill
- 4 large eggs, hard-boiled and sliced
1. 1. Preheat the oven to 400°F (200°C).
2. 2. In a large pot, bring the fish stock to a boil. Add the cod fillet and simmer for 8-10 minutes or until cooked through. Remove from heat and set aside.
3. 3. In a large skillet, melt 2 tbsp (30 g) of unsalted butter over medium heat. Add the chopped dill and cook for 1-2 minutes until fragrant.
4. 4. Carefully place the sliced hard-boiled eggs into the skillet and cook for 2-3 minutes until lightly browned. Remove from heat.
5. 5. In a separate pot, boil the cubed potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.
6. 6. In a small bowl, mix together the whole-grain mustard and 1 tbsp (15 g) of unsalted butter until smooth.
7. 7. In a large serving dish, arrange the cooked cod fillet, boiled potatoes, and sliced eggs. Spoon the mustard sauce over the top and serve immediately. Enjoy your meal!
- pot
- skillet
- cutting board
- knife
- spoon
- whisk
- fish bouillon cube
- oven
- plate
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.