Boiled Cod with Mustard Sauce
Poached cod with a thick sauce of stock, milk, mustard, parsley, hard-boiled egg, and horseradish. Makes 2 servings; hands-on preparation and cooking times are approximate estimates.
This cod preparation, documented in a Greenlandic context, pairs poached fish with a sauce thickened with butter and flour. The fish rests in the refrigerator for 4 to 5 hours; this time is separate from preparation and cooking.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Rest the cod
Season the fillets with some of the salt, cover them, and refrigerate for 4 to 5 hours. Then rinse them.
Ready to continue when: 4 to 5 hours have passed and the fillets have been rinsed.
270 min - 02
Poach the cod
Place the fillets in a pot and cover them with cold water. Add the remaining salt and bring the water to a boil. When it boils, check that the fish is opaque and flakes easily. Reserve 1/3 cup of the cooking water, then drain the fish carefully.
Ready to continue when: The water has come to a boil, the cod is opaque and flakes easily, and the cooking water has been reserved.
10 min - 03
Make the sauce
Melt 1 tablespoon of butter in a saucepan and stir in the flour to make a roux. Combine the fish stock, milk, and reserved cooking water. Gradually whisk this mixture into the roux; cook gently until thickened. Stir in the mustard, parsley, chopped hard-boiled eggs, horseradish, and the remaining tablespoon of melted butter.
Ready to continue when: The sauce is thick and smooth, with the added ingredients evenly distributed.
10 min - 04
Serve
Divide the cod among plates and cover it with the warm mustard sauce.
Ready to continue when: The cod is portioned and covered with the sauce.
2 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Kiviak is a traditional Greenlandic dish that involves a unique and intense method of fermentation. To prepare kiviak, whole birds, typically auks, are placed inside a seal skin, which is then sewn… | John Sears www.linkedin.com/posts/johnsears1_kiviak-is-a-traditional-greenlandic-dish-activity-72664290…
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State: Published after documentary validation; no “Tested” label is shown.