Baked Cod with Mustard Sauce

Name: Baked Cod with Mustard Sauce (Bagt Torsk med Sennepssovs)
Yield: Serves 6
Cuisine: Danish
Ingredients: 2 courgettes (zucchini), cut into sticks; 6 × 200 g (7 oz) boneless cod fillets, skin on; 4 tbsp chopped parsley; 4 tbsp pickled beetroot, cut into small cubes; 2 hard-boiled eggs, whites and yolk separated, each finely chopped; 2 tbsp Dijon mustard; 250 ml (8½ fl oz/1 cup) vegetable or chicken stock; 250 ml (8½ fl oz/1 cup) vegetable or chicken stock; 2 tbsp plain (all-purpose) flour; 4 tbsp grated fresh horseradish; ¼ tsp pink Himalayan salt or sea salt; ¼ tsp pink Himalayan salt or sea salt; 150 ml (5 fl oz/⅔ cup) single (light) cream; 100 g (3½ oz/3 cups) spinach leaves; 200 g (7 oz) trimmed mange tout (snow peas); 200 g (7 oz) trimmed mange tout (snow peas); 200 g (7 oz) trimmed fine green beans; 25 g (1 oz/2 tbsp) salted butter; 1 tsp pink Himalayan salt or sea salt; 1 tsp pink Himalayan salt or sea salt; 100 ml (3½ fl oz/scant ½ cup) olive oil

Bagt Torsk med Sennepssovs

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

When I hear the word ‘cod’, I always think of my darling grandfather and him saying ‘to be eaten all the months that end with an r’ – so September, October, November and December. I always send loving thoughts to him when I make this very traditional fish dish, or any cod dish, as it’s his favourite fish.

Ingredients

For the Cod

6 × 200 g (7 oz) boneless cod fillets, skin on
2

Europe
Denmark
Fish course
Pescatarian
Nordic
December
November
October
September

Method

Preheat the oven to 200°C/400°F/gas mark 6. Cut 6 squares of foil, each about 30 cm (12 inches