Kabeljau in Senfsoße: Baked Cod in Mustard Sauce
Tangy and creamy at the same time, this mustard sauce covered cod gets baked in a dill mustard sauce that's perfect to dip your potatoes in as well.
Servings: 4 servings
- 800 g cod
- 1 lemon juice only
- 2 tablespoon butter
- 1 tablespoon flour use cornstarch to make it gluten free
- 125 ml milk
- 60 ml sour cream
- 60 ml white wine such as Affentaler Riesling
- 2 tablespoon mustard mild, not spicy
- 1 pinch nutmeg
- 1 tsp paprika powder
- 2 tablespoon chopped, fresh dill
- 1 tablespoon worcestershire sauce
- salt and freshly ground black pepper to taste
Preheat oven on conventional setting to 425 F or 220 C. Rinse and pat dry the fish, then sprinkle on the lemon juice and worcestershire sauce.
Using an oven-safe skillet, let 1 tablespoon of butter melt in it over medium high heat, then add in the flour and allow to brown for a minute.
Gradually add in the wine while stirring, then add the milk and sour cream and let simmer on medium-low heat for a couple of minutes. Season with the mustard and nutmeg, then add salt and pepper to taste.
Add salt, pepper and paprika to both sides of the fish, add to the skillet and ladle the sauce over it. Finally add a few small pieces of butter on top.
Bake for 15 minutes on the middle rack, then serve immediately with either boiled or mashed potatoes and a small salad (I chose a simple dill and sour cream cucumber salad).
Calories: 301kcal | Carbohydrates: 8g | Protein: 38g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 112mg | Sodium: 313mg | Potassium: 992mg | Fiber: 1g | Sugar: 3g | Vitamin A: 663IU | Vitamin C: 17mg | Calcium: 100mg | Iron: 1mg