Steamed Cod in Mustard Sauce on Root Vegetables

Preparation (about 55 min):

Remove peel from potatoes, cut into wedges, cook in light salted water until tender, drain and set aside. Sauté onion cubes in hot olive oil until translucent, flour and pour milk. Add a small amount of clear soup as well as the whipping cream, bring to a boil. Add mustard seeds and mustard to the sauce form, simmer well, season with salt and pepper. Bring saucepan with vegetable soup to boil, add slightly crushed juniper berries and peppercorns as well as a bunch of diced greens, bay leaves and halved garlic clove.

Sprinkle the fish fillets with the juice of one lemon and season with pepper, put them on a large perforated sieve and place the prepared potatoes on top. Then place on the vegetable pot, cover, steam until cooked to the point. Sauté the vegetable strips in hot olive oil, add a little bit of clear soup, herb butter and cook until al dente. Season with chili threads, salt and pepper.

Sauté tomato cubes in hot olive oil, arrange vegetable strips as a bed on a plate, place fish on top and cover with mustard sauce. Sprinkle with tomatoes and garnish with dill.

Arrange the potatoes on top and sprinkle with coarsely chopped dill.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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