Dec 6, 2010

Steamed Cod, Champ and Mustard Sauce

Cod, Champ and Mustard Sauce

This recipe is more like a mix & match of some of my favorite recipes. Here’s how it’s built up:

I like to steam fish. It’s one of the lightest and healthiest ways of cooking fish, but that’s not why it’s my preferred method: the fish holds its natural flavor when cooked like this. That’s a big plus to me.

The mash is an Irish recipe called Champ. Mashed potatoes with butter and scallions that are lightly boiled in milk so the milk takes on the flavor. Crazy simple but so tasty.

You could opt for Hollandaise or a light white sauce if you like. I’m going for a cream-based white sauce spiked with Dijon mustard. The mustard gives the sauce a wonderful edge.

This is pure comfort food. A robust meal that fills you up and warms your soul. What more could you ask for?


Ingredients:

1 1/2 pound fresh cod
1 pound potatoes (little over)
1/2 a cup milk
1/3 vegetable bouillon cube
2 tbsp all-purpose flour
3 big spring-onions
3 tbsp butter
1/2 to 1 cup water
1/4 cup heavy cream
2 tsp Dijon mustard
pepper and salt


Directions:

Peel the potatoes and boil them in lightly salted water until tender. This will take roughly 25 minutes.
Cod, Champ and Mustard Sauce

I’m using my rice cube to steam the fish. I got it started so the water would boil as soon as the potatoes only had 10 minutes left on the timer.
Cod, Champ and Mustard Sauce

Mince the spring onions.
Cod, Champ and Mustard Sauce

Transfer them to a sauce pan, pour in the milk and when the potato timer has 10 minutes left, put them on the stove and simmer them over low heat for 5 minutes to soften up and heat the milk.
Cod, Champ and Mustard Sauce

Season the fish with coarse sea salt and coarsely grounded black pepper.
Cod, Champ and Mustard Sauce

Heat 1/2 a cup of water along with 1/3 crumbled up bouillon cube. You could also use chicken broth for this.
Cod, Champ and Mustard Sauce

Stir 1/4 cup heavy cream together with 2 tbsp flour until smooth.
Cod, Champ and Mustard Sauce

As soon as the bouillon starts to boil…
Cod, Champ and Mustard Sauce

You pour in the cream/flour mix and stir like a maniac. Add water until you have a sauce consistency you like. Season the sauce with salt, pepper and Dijon mustard to taste—2 tsp is usually enough for me.
Cod, Champ and Mustard Sauce

Cover and steam the fish for 8 to 10 minutes.
Cod, Champ and Mustard Sauce

Drain the potatoes, add the butter and mash them. Pour in the hot milk with scallions and a good bit of pepper.
Cod, Champ and Mustard Sauce

Stir it all to creamy and flavorful mash.
Cod, Champ and Mustard Sauce

Divide the Champ over the plates, top it with the steamed cod, spoon some of the creamy mustard sauce all over and garnish with finely minced parsley.

Because these are all really laid-back flavors I like to throw in some of my fragrant and easy baked carrots. It’s a match made in culinary heaven.

I wish I could get enough of this dish. But I can’t… not just yet.
Cod, Champ and Mustard Sauce

Steamed Cod, Champ and Mustard Sauce
Ingredients
    1 1/2 pound fresh cod
    little over 1 pound potatoes
    1/2 a cup milk
    1/3 vegetable bouillon cube
    2 tbsp all-purpose flour
    3 big spring-onions
    3 tbsp butter
    1/2 to 1 cup water
    1/4 cup heavy cream
    2 tsp Dijon mustard (or more)
    pepper and salt
Directions
    Peel the potatoes and boil them in lightly salted water until tender (roughly 25 minutes). Mince the spring onions, transfer them to a sauce pan and add the milk. Heat them when the potato timer has only 10 minutes left.

    Season the fish with coarse salt and pepper and steam them when the potatoes are almost done in 8 to 10 minutes.

    Heat 1/2 a cup of water along with 1/3 crumbled up bouillon cube. Stir 1/4 cup heavy cream together with 2 tbsp flour until smooth. Once the water boils you pour in the cream mixture and stir well. Add water until you have a sauce consistency you like. Season the sauce with salt, pepper and Dijon mustard to taste.

    Drain the potatoes, add the butter and mash them. Pour in the hot milk with scallions and a good bit of pepper. Stir it to creamy and flavorful mash.

    Divide the Champ over the plates, top it with the steamed cod, spoon some of the creamy mustard sauce all over and garnish with finely minced parsley.
Meal type: main course
Servings: 4
Copyright: © kayotickitchen.com

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    14 Comments »

    1. 1

      I so have to try this one day! I don’t have a steamer thing though, what else could I do with fish?

      Shannon on Dec 6, 2010 @ 10:28 am Reply
    2. 2

      @ Shannon:

      You can also poach the fish and then use the liquid as a base for the sauce. It’s great!

      Kay on Dec 6, 2010 @ 10:29 am Reply
    3. 3

      I’ve been wanting some fish recently, but also wanting something warm and cozy. This is perfect!

      Alison on Dec 6, 2010 @ 12:33 pm Reply
    4. 4

      Kay did you talk to my mother this weekend? Because I have. Guess what I asked her? Ma how did you use to make that cod with the mustard sauce? What a coincidence :) :)

      arrisje on Dec 6, 2010 @ 2:45 pm Reply
    5. 5

      @ Arrisje:

      Is the cod with mashed potatoes and mustard sauce a typically Dutch thing? My mom used to make it like that, too. Always with carrots as well.

      Kay on Dec 6, 2010 @ 2:54 pm Reply
    6. 6

      @ Kay:
      The cod with mustard sauce is definitely Dutch, I don’t know about the mashed potatoes with the cod. My mom always has a salad w egg, or some boiled potatoes with sweet peas and carrots. Really good :)

      arrisje on Dec 7, 2010 @ 1:19 am Reply
    7. 7

      Patatoes were great. Just one  thing… in how much milk do you need? I mean you only say that you “pour in the milk”.
      And the sauce is a turn off. At least for me. I hate cooking with bouillon and I don’t like heavy cream sauce.. especially not over fish. I made it with milk and I still didn’t like it.. sorry.

      Barbara on Dec 7, 2010 @ 4:09 pm Reply
    8. 8

      This inspired me yesterday and I did a slight variation, using a purée of cauliflower and celery heart in place of the potatoes (and skipping the milk). Loved the mustard sauce with it all. A lovely dish, and I’m sure I’ll do it the proper way with the potatoes soon!

      Alison on Dec 7, 2010 @ 4:14 pm Reply
    9. 9

      @Barbara:

      Thought I listed the milk, it was 1/2 a cup.

      That’s not my sauce that was a turn off. My recipe is a cream sauce. I can see how this sauce would really not work with just milk. If you also leave out the bouillon I’m sure it was pretty flavorless and yucky :)

      Kay on Dec 7, 2010 @ 4:26 pm Reply
    10. 10

      @Barbara:  So basically you cook something entirely different from the actual recipe and then come back to comment on thersauce being a turn off? Right.

      Maria on Dec 7, 2010 @ 4:40 pm Reply
    11. 11

      Wow! I made this tonight together with your easy baked carrots and it was amazing. Loved the mix of flavours, just splendid.

      Lucia on Dec 10, 2010 @ 9:58 pm Reply
    12. 12

      hmmmmmmmmmmmm, made this the other day and had to keep this recipe, absolutely delicious.
      Vind je hele website top, bitterballen, hoe lang ik daar naar uitkeek sinds ik in het buitenland woon, super bedankt.
       

      yellie on Dec 31, 2010 @ 10:56 pm Reply
    13. 13

      Woah! This is sooo good. I added some parsley and lemon juice to the sauce , and made it with seafood stock instead of veg bullion. It was amazing! Also. couldn’t find spring onions but leeks worked fabulously.

      Christina on Jun 13, 2011 @ 3:07 am Reply
    14. 14

      I’m looking for a recipe to make today to celebrate Bloomsday, but pork kidneys just aren’t calling out to me.  This looks yummy!  If I give it a try, I’ll let you know how it works out.  Thanks for the inspiration!

      Lisa Fountain on Jun 16, 2011 @ 3:40 pm Reply

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