Cod fillet with cauliflower in mustard sauce

Ingredients for 1 servings:

• 100 g cod fillet(s)
• 200 g cauliflower
• 1 tbsp butter or margarine
• 1 tbsp flour
• 1 tbsp mustard
• 500 ml vegetable stock
• lemon juice
• Parsley
• pepper
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and easy, but with strong flavor

Pepper the fish fillet on both sides and drizzle lightly with lemon juice. Divide the cauliflower into very small florets. Bring the vegetable stock to a boil and blanch the cauliflower briefly in it (frozen cauliflower for about 3-5 minutes, fresh cauliflower a little longer). Set aside 200 ml of the vegetable stock, drain the rest, and set the cauliflower aside. Melt the butter in a pan, add the flour, and mix well. Deglaze with the stock a little at a time to make a sauce. Bring to a rapid boil once. Add the mustard to the sauce, along with pepper, parsley (or other herbs to taste), lemon juice, and a little salt if desired. Stir well again and then add the fish and cauliflower florets to the sauce. Let it simmer for about 10 minutes over medium heat, depending on the thickness of the fish fillet. Serve with boiled potatoes. With approximately 250g of potatoes as a side dish, this dish has around 400 very filling calories. The dish can be easily adapted: various vegetables, such as Brussels or pointed cabbage, work well; horseradish or nutmeg instead of mustard, etc.