Spaghetti with cod fillet in mustard-saffron cream sauce

Ingredients for 2 servings:

• 200g spaghetti
• 200 g cod fillet(s)
• ½ organic lemon(s)
• 1 tbsp extra virgin olive oil
• 1 onion(s)
• 1 tsp mustard
• 1 shot of dry white wine
• 100 ml sweet cream
• 200 ml vegetable stock
• Salt and pepper, black, freshly ground
• n. B. saffron threads
• ½ bunch parsley, flat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the spaghetti in well-salted water according to the package instructions until al dente. Peel and finely dice the onion. Heat the oil in a saucepan and sauté the onions over medium heat for about 5 minutes until translucent. Add the mustard and mix thoroughly with the sautéed onions for about 2 minutes, stirring vigorously. Deglaze with white wine and simmer. Add the cream, vegetable stock, and saffron threads and reduce everything over high heat by about half. Meanwhile, wash the cod and pat dry, sprinkle with lemon, season generously with salt and pepper, and cut into bite-sized pieces. Add the fillet pieces to the mustard-saffron-cream sauce and cook for 5 minutes. Wash the parsley, pick off the leaves, and finely chop. Once cooked, remove the spaghetti from the water (or drain while still wet), arrange on pasta plates, pour over the cod in the mustard-saffron cream sauce and serve garnished with parsley.