John Myers
Contents
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Ingredients
for the mustard and cream sauce
- 1 tsp Butter
- 250 g Cod fillet
- 1 tbsp Lemon juice
- Salt and pepper
- 1 Splash Extra virgin olive oil
- 2 Cherry tomatoes
- 1 tbsp Butter
- 1 tbsp Flour
- 150 ml Broth
- 100 ml Cream
- 1 Egg yolk
- 1 Splash Lemon juice
- 2 tsp White wine dry
- 1 tbsp Mustard hot
- 1 tsp Sugar
- Salt and pepper
- Dill
Instructions
- Cook the rice until it is done. Arrange in 2 small or one larger casserole dishes greased with the butter as a rice bed. Place the fish fillets on top, drizzle with lemon juice and season with salt and pepper.
the mustard sauce
- Melt the butter in a small saucepan and sweat the flour in it. Deglaze with the wine. Pour in the stock and cream while stirring with a whisk. Season to taste with mustard, salt, pepper, lemon juice, sugar and dill. Do not let the sauce boil anymore, stir in the egg yolks.
- Pour the mustard cream sauce over the fish. Baked in an oven preheated to 250 ° C for 7-8 minutes. Garnish, for example, with cherry tomatoes cut into wedges and fresh dill and drizzle everything with a little olive oil. Enjoy your meal!
Vegetable side dish
- I salted a few broccoli florets, covered with sugar and simmered them in a few tablespoons of water until they were firm to the bite, then put them in the baking dish next to the fish and simply baked them with it.
Nutrition
Serving: 100gCalories: 181kcalCarbohydrates: 18.6gProtein: 7.1gFat: 8.4g
