I absolutely adore this recipe because it combines the delicate flakiness of cod with a rich and creamy mustard sauce that feels both indulgent and fresh. Plus, cooking with white wine and fresh herbs like dill and parsley makes me feel like a gourmet chef in my own kitchen, all while keeping things simple and enjoyable!
I adore concocting recipes that showcase the finest in fresh ingredients, such as cod, when it stars in a creamy Dijon mustard sauce. Here, the succulent fillets of cod mingle with the tangy flavor of Dijon mustard, amplified by the use of white wine and garlic, to create a dish that’s as nutritious as it is delightfully satisfying.
Ingredients
Cod Fillets:
A protein source that is low in fat; abundant in omega-3 fatty acids.
Dijon Mustard:
Contributes to the introduction of sourness; low-calorie, antioxidant-rich ingredients.
Olive Oil:
Monounsaturated fats that are healthy; they promote heart health and have anti-inflammatory properties.
Garlic:
Improves taste; has allicin; strengthens immune system.
White Wine:
Adds depth and acidity; moderate antioxidant properties.
Heavy Cream:
The texture is rich and creamy.
It supplies fat, calcium, and vitamins.
Lemon Juice:
Illuminates platter; abundant in ascorbic acid, assists in the breakdown of food.
Dill and Parsley:
Herbal fresh nuances; vitamins A, C, and K; antioxidants.
Ingredient Quantities
- 500g cod fillets
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 100ml white wine
- 150ml fish or vegetable broth
- 2 tbsp Dijon mustard
- 150ml heavy cream
- 1 tbsp lemon juice
- 1 tsp fresh dill, chopped
- 1 tsp fresh parsley, chopped
Instructions
1. Sprinkle the cod fillets with salt and pepper on both sides and set them aside.
2. In a large skillet, olive oil makes its own gentle heat over medium. Then the onion comes into play. Its tiny pieces, finely chopped, make for a smooth—and really, quite sweet—sauté. The onion, in my view, is the star of this dish. Cook it down to a soft yet firm state with medium heat and a bit of patience; you don’t want the onion to brown. The above instructions give a cooking time of 3 to 4 minutes, but I often let the onion go for a good 10 minutes once the recipe is in play.
3. In a large skillet over medium heat, warm the olive oil. Add the chopped onions and sauté until they are translucent and tender, about 5 minutes. Then add the minced garlic to the skillet and cook for another minute, until fragrant.
4. Add the white wine and allow it to simmer for a few minutes until it has reduced a bit.
5. Incorporate the fish or vegetable broth and heat the mixture to a gentle simmer.
6. Dijon mustard and heavy cream create a smooth sauce. They do this with the help of a wire whisk. The sauce doesn’t thicken much. It’s more of a mustardo-like emulsion of mustard, cream, and some sauce stock. It has a lovely, bright flavor that goes well with chicken or fish. If your first sauce has a little too much going on, it might not work with these delicate proteins. Afterward, do the same elegant plating and garnish with sauce.
7. Place the seasoned cod fillets in the skillet, tucking them into the sauce. Cover the skillet, and let the fish cook for about 10-12 minutes, or until the cod is opaque and cooked through.
8. After the cod is done cooking, take the skillet off the burner and mix in the lemon juice.
9. Chopped dill and parsley can be scattered over a dish to provide garnish and flavor.
10. Serve the fillets of cod with the mustard sauce. Serve promptly. Choice of side dishes may include steamed vegetables or boiled potatoes. Enjoy!
Equipment Needed
1. Large skillet with lid
2. Measuring spoons
3. Measuring cup
4. Chopping board
5. Chef’s knife
6. Wooden spoon or spatula
7. Garlic press or small knife for mincing garlic
8. Whisk
9. Serving plates
FAQ
- Q: Can I use frozen cod fillets for this recipe?Q: Can I use frozen cod fillets for this recipe?
- Q: Is there an alternative to white wine in the sauce?A: An amount of chicken or vegetable broth that equals what is used for white wine can easily stand in for it in a dish of chicken and mushrooms.
- Q: How can I make this dish dairy-free?A: Make this dish dairy-free by substituting coconut cream or another non-dairy cream alternative for the heavy cream.
- Q: What side dishes go well with Kabeljau In Senfsose?A: Steamed vegetables, mashed potatoes, or rice work well as accompaniments to this dish to round out the meal. All of these foods soak up the sauce well, and the flavor combinations make sense.
- Q: Can I prepare the mustard sauce in advance?A: Yes, the mustard sauce can be prepared a day ahead. Keep it in the refrigerator and reheat it gently before serving.
- Q: How can I thicken the mustard sauce if needed?A: You can simmer the sauce longer, or stir in a small amount of cornstarch mixed with water, if you want to thicken it.
- Q: Is there a substitute for Dijon mustard?Whole grain mustard or yellow mustard may be used, but be aware that the flavor will be a tad different.
Substitutions and Variations
Cod fillets:
Haddock or tilapia fillets can be used as substitutes.
Olive oil:
As an alternative, you can use canola oil or sunflower oil.
White wine:
Substitute chicken broth or apple cider vinegar diluted with water.
Dijon mustard:
Whole grain mustard or yellow mustard can be used.
Heavy cream:
Use half-and-half or coconut milk for a different flavor profile.
Pro Tips
1. Pat the Cod Dry: Before seasoning the cod fillets with salt and pepper, pat them dry with paper towels. This helps achieve a better sear and prevents the fish from steaming instead of browning slightly.
2. Use Fresh Herbs: If possible, use fresh dill and parsley for a more vibrant flavor. Add them just before serving to retain their fresh aroma and color.
3. Sauté the Onion Slowly: Take extra time to sauté the onion slowly over medium-low heat. This enhances its sweetness and depth, which adds a rich flavor base to the dish.
4. Deglaze with Wine: After sautéing the onions and garlic, make sure to scrape any brown bits from the bottom of the skillet when adding the white wine. This adds a more robust flavor to the sauce.
5. Temperature Check for Cod: To ensure the cod is perfectly cooked, you can use a thermometer to check that the internal temperature reaches around 60°C (140°F). This ensures the fish is opaque and flaky while remaining juicy.
Kabeljau In Senfsose Cod In Mustard Sauce Recipe
My favorite Kabeljau In Senfsose Cod In Mustard Sauce Recipe
Equipment Needed:
1. Large skillet with lid
2. Measuring spoons
3. Measuring cup
4. Chopping board
5. Chef’s knife
6. Wooden spoon or spatula
7. Garlic press or small knife for mincing garlic
8. Whisk
9. Serving plates
Ingredients:
- 500g cod fillets
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 100ml white wine
- 150ml fish or vegetable broth
- 2 tbsp Dijon mustard
- 150ml heavy cream
- 1 tbsp lemon juice
- 1 tsp fresh dill, chopped
- 1 tsp fresh parsley, chopped
Instructions:
1. Sprinkle the cod fillets with salt and pepper on both sides and set them aside.
2. In a large skillet, olive oil makes its own gentle heat over medium. Then the onion comes into play. Its tiny pieces, finely chopped, make for a smooth—and really, quite sweet—sauté. The onion, in my view, is the star of this dish. Cook it down to a soft yet firm state with medium heat and a bit of patience; you don’t want the onion to brown. The above instructions give a cooking time of 3 to 4 minutes, but I often let the onion go for a good 10 minutes once the recipe is in play.
3. In a large skillet over medium heat, warm the olive oil. Add the chopped onions and sauté until they are translucent and tender, about 5 minutes. Then add the minced garlic to the skillet and cook for another minute, until fragrant.
4. Add the white wine and allow it to simmer for a few minutes until it has reduced a bit.
5. Incorporate the fish or vegetable broth and heat the mixture to a gentle simmer.
6. Dijon mustard and heavy cream create a smooth sauce. They do this with the help of a wire whisk. The sauce doesn’t thicken much. It’s more of a mustardo-like emulsion of mustard, cream, and some sauce stock. It has a lovely, bright flavor that goes well with chicken or fish. If your first sauce has a little too much going on, it might not work with these delicate proteins. Afterward, do the same elegant plating and garnish with sauce.
7. Place the seasoned cod fillets in the skillet, tucking them into the sauce. Cover the skillet, and let the fish cook for about 10-12 minutes, or until the cod is opaque and cooked through.
8. After the cod is done cooking, take the skillet off the burner and mix in the lemon juice.
9. Chopped dill and parsley can be scattered over a dish to provide garnish and flavor.
10. Serve the fillets of cod with the mustard sauce. Serve promptly. Choice of side dishes may include steamed vegetables or boiled potatoes. Enjoy!
