Poached cod in mustard sauce

Ingredients for 4 servings:

• 700 g cod fillet(s) without skin, cut into 4 equal pieces
• 1 pinch(s) of salt (fleur de sel)
• 1 tbsp butter
• 300 ml fish stock
• 100 ml white wine
• 1 stalk(s) lemongrass
• 1 bay leaf
• 1 chili pepper(s), pierce several small holes with a knife
• 1 lime(s), sliced
• 1 garlic clove(s), quartered
• 2 tbsp butter
• 1 tbsp mustard (Dijon mustard)
• 2 tbsp cream
• 2 tbsp chives, cut into very fine rolls
• 1 egg yolk
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Since cod falls apart easily when fried, I decided to poach it. To do this, put all the ingredients for the stock in a saucepan large enough to hold the fish and bring to a boil briefly. Reduce the heat and let it simmer for 15 minutes. Preheat the oven to 80°C and heat the stock to around 80°C. Let the fillets simmer for 3-5 minutes, depending on their size. They should be completely covered with the liquid. Grease a sufficiently large platter with a little butter, warm it briefly in the oven, and then carefully lift the fillets out with a shallow ladle. The liquid should drain completely, so that the fillets can then be placed on the buttered platter. Cover the platter loosely with aluminum foil and place in the oven to keep warm. Now reduce the stock as quickly as possible over the highest heat, removing anything floating with a ladle or sieving the contents. The reduction should take no longer than 5 minutes to prevent the fish from drying out. Meanwhile, for the sauce, melt the butter, melt the mustard, pour in the cream, and finally add the reduction (no more than about 100 ml). Bring to a boil, remove from the heat, season with salt and pepper, mix in the egg yolk, and blend with a hand blender until foamy. Lightly sprinkle the fillets with fleur de sel and serve either on this platter or carefully arrange them individually on plates and drizzle with the sauce. Finally, scatter the chives over the top. Serve with boiled potatoes, perhaps rice instead, and steamed vegetables, such as Romanesco.