Broiled Cod With Mustard Sauce
Published January 14, 1995
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 small head celery root, peeled and cut in chunks
4 potatoes, peeled and quartered
Coarse salt and freshly ground pepper to taste
3 tablespoons unsalted butter
1 carrot, diced
1 leek, diced
1 cup fish stock
1 tablespoon Dijon mustard
1 cod fillet, about 1 pound
1 tablespoon peanut or vegetable oil
1 tablespoon fresh tarragon or flat-leaf parsley, minced
Nutritional analysis per serving (2 to 3 servings)
61 grams carbs; 96 milligrams cholesterol; 549 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 19 grams fat; 8 grams fiber; 1463 milligrams sodium; 36 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat broiler. Steam the celery root and the potatoes until they are tender. When they are cooked, mash them with a fork or potato masher, season them with salt and pepper and one tablespoon butter and keep them warm.
- Step 2
Meanwhile, saute the carrot and leek in one tablespoon butter until they are soft. Add the fish stock and reduce to one-fourth of a cup. Stir in the remaining butter, cut in small pieces, and the mustard. The sauce can be finished while the next step is started or made beforehand and kept warm.
- Step 3
Remove any bones from the cod. Brush the cod with the oil and season it with salt and pepper. Broil it about four inches from the heat on a sheet of foil and turn it once. It is done when the flesh is white and opaque (about eight minutes). Be careful not to over cook it.
- Step 4
Put the cod on a serving platter and spoon the sauce over it. Sprinkle with taragon or parsley and serve.
Private Notes