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🍽️ Juicy Fish with Mustard Cream Sauce and Sautéed Vegetables

821 kcal · 30 min · 4 servings

Ingredients

• 100 g shallots
• 1 cucumber (washed, halved lengthwise, seeded and cut into approx. 0,5 cm thick slices)
• 200 g frozen peas
• 2 tbsp butter
• 1 tbsp lemon juice
• 125 ml vegetable broth
• salt
• pepper (from the mill)
• 600 g cod fillet
• 2 tbsp butter
• 2 tbsp flour
• 0.5 l whipping cream
• 0.5 l milk
• 2 tbsp mustard
• 0.5 sachet saffron
• parsley

Instructions

1. 1. Melt the butter in a pot over medium heat.
2. 2. Stir the flour into the butter and cook briefly until it turns slightly golden brown.
3. 3. Pour the cream and milk into the flour mixture.
4. 4. Heat the liquid while stirring constantly until it comes to a boil.
5. 5. Stir the mustard and saffron threads into the sauce.
6. 6. Let the sauce simmer on low heat for about 15 minutes.
7. 7. Season the sauce to taste with salt and pepper.
8. 8. Peel the shallots and slice them into thin rings.
9. 9. Peel the cucumber and cut it in half lengthwise.
10. 10. Remove the seeds and inner flesh from the cucumber halves using a spoon.
11. 11. Slice the deseeded cucumber flesh into thin slices.
12. 12. Heat some butter in a frying pan.
13. 13. Sauté the shallot rings and cucumber slices in the butter until they are soft and translucent.
14. 14. Pour lemon juice and vegetable broth over the vegetables.
15. 15. Season the vegetables with salt and pepper.
16. 16. Bring the vegetables to a boil.
17. 17. Reduce the heat, cover the pan, and let the vegetables cook for about 8 minutes.
18. 18. Cut the fish fillet into bite-sized pieces.
19. 19. Stir the thawed peas into the sautéed vegetables.
20. 20. Place the fish pieces on top of the vegetables.
21. 21. Season the fish with salt and pepper.
22. 22. Cover the pan and let the fish cook gently for about 8 minutes.
23. 23. Carefully lift the cooked fish out of the pan and set it aside.
24. 24. Stir the prepared mustard sauce into the pan with the vegetables.
25. 25. Transfer the vegetables with sauce into a serving bowl.
26. 26. Place the fish back on top of the vegetables.
27. 27. Garnish the dish with fresh parsley leaves and serve.

Nutrition per serving

• kcal: 821
• Protein: 42 g · Fett/Fat: 61 g · Carbs: 26 g