Cod with braised kale and mustard sauce

Ingredients for 4 servings:

• 600 g kale
• 1 m.-sized onion(s)
• 1 tbsp, heaped lard
• 50 g bacon, cut into small cubes
• 200 ml vegetable stock
• Salt
• Pepper, freshly ground
• possibly breadcrumbs
• 600 g cod fillet(s)
• 2 tbsp vegetable oil
• 4 stalks of thyme
• Salt
• Pepper, freshly ground
• some flour
• 100 ml cream
• 100 ml wine (Riesling)
• 200 ml vegetable stock
• 50 g butter
• 25 g flour
• 4 tbsp Dijon mustard

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

North German style

Peel the onion and dice into small cubes. Remove the center rib from the kale leaves, wash, spin dry, and roughly chop. Heat the lard in a saucepan and fry the kale together with the onions and bacon cubes. Season with salt and pepper, then deglaze with 200 ml vegetable stock. Continue cooking the kale in the pan over low heat for 35-45 minutes. Thicken with a little breadcrumbs, if desired. Melt the butter in a saucepan, add the flour, and cook until softened, stirring continuously. Gradually add the vegetable stock, cream, and Riesling to the roux, stirring continuously with a whisk, and simmer for at least five minutes. Finally, stir in the Dijon mustard; do not allow to boil again. Rinse the cod fillets and pat dry. Season with salt and pepper. Lightly flour the fish fillets, heat 2 tablespoons of oil in a pan, and fry the fish for 4-5 minutes on each side. Strip the thyme from the stems and add it to the pan. Serve the kale and cod and pour over the mustard sauce. Serve with fresh boiled potatoes.