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
Jun 14, 2010

Moroccan Tomato Salad

Treat your guests to this amazingly fragrant and flavorful Moroccan tomato salad during your next BBQ! They’ll love it, mark my words.