Dill and Mustard Sauce with Cod
3-4 pieces of cod fillet (750g), about 7 ounces each
1 tablespoon butter
salt and black pepper
2 tablespoons butter (25 g)
3 tablespoons flour
1 cup fish stock (250 ml)
1/2 teaspoon vinegar
2 egg yolks
2 teaspoons sugar
3 tablespoons chopped dill
1 tablespoon whole grain mustard or Dijon
a few lemon slices to granish
1Preheat broiler to medium. Remove the stray bones and skin. Seson generously and brush it with melted butter. Cook 5-10 minutes until is softened.
2Melt the butter in a small pan over medium heat. Add the flour and stir continuously one minute. Remove the pan from the heat. Add the fish stock and stir until incorporated. Return to the heat and simmer 5 minutes stirring continuously.
3Remove from heat and add the vinegar, dill, mustard, sugar and egg yolks beated all together.
4Stir one more minute on low heat.
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