Cod Meuniere with Mustard Sauce

Such a satisfying and hearty dish, you won't go hungry after this!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 10 min Cook: 15 min

Ingredients

Cod fillets 2
Salt & pepper a little
Flour a little
Butter 1 tsp
Vegetable oil 1 tsp
Mustard sauce:
Onion 1/8
Garlic 1 clove
White wine 100ml
Chicken stock 100ml
Single cream 250ml
Wholegrain mustard 1 heaped tbsp
Parsley as you like

Method

1
Sprinkle salt and pepper lightly on the cod and wrap in kitchen paper for 10 minutes.
2
In the meantime, make the mustard sauce. Fry the finely chopped onion and garlic in a pan.
3
When the onion has softened, add white wine and bring to the boil.
4
Add the chicken stock. I used 1/4 stock cube in 100ml water this time.
5
Add the single cream and turn the heat to medium low. Be careful the cream doesn't split. When the sauce has thickened, add the mustard and finely chopped parsley.
6
Dredge the cod with flour.
7
Put the oil and butter in a frying pan and fry the cod on medium heat for 3 minutes each side.
8
Baste as you fry the cod. The fish will be nice and moist.
9
Transfer the fish to a serving dish and pour over the mustard sauce. Enjoy with some colourful vegetables.

Tips & Note

Cod is a delicate fish so if the sauce is too strong, it will be dominated by the mustard. It's probably a good idea to add the mustard a bit at a time and check the taste.

Cod Meuniere with Mustard Sauce

Such a satisfying and hearty dish, you won't go hungry after this!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 10 min

Cook: 15 min

Ingredients

Cod fillets 2
Salt & pepper a little
Flour a little
Butter 1 tsp
Vegetable oil 1 tsp
Mustard sauce:
Onion 1/8
Garlic 1 clove
White wine 100ml
Chicken stock 100ml
Single cream 250ml
Wholegrain mustard 1 heaped tbsp
Parsley as you like

Cod Meuniere with Mustard Sauce

Recipe ID :1280 Posted on 30 NOV 2015

Serves 2

Prep 10min
Cook 15min
views 5,383
printed 110

saved 3

Such a satisfying and hearty dish, you won't go hungry after this!

Share

Ingredients

Print Ingredients Email Ingredients
2
a little
a little
1 tsp
1 tsp
1/8
1 clove
100ml
100ml
250ml
1 heaped tbsp
as you like

Method

Prep
10min
Cook
15min
1
Sprinkle salt and pepper lightly on the cod and wrap in kitchen paper for 10 minutes.
2
In the meantime, make the mustard sauce. Fry the finely chopped onion and garlic in a pan.
3
When the onion has softened, add white wine and bring to the boil.
4
Add the chicken stock. I used 1/4 stock cube in 100ml water this time.
5
Add the single cream and turn the heat to medium low. Be careful the cream doesn't split. When the sauce has thickened, add the mustard and finely chopped parsley.
6
Dredge the cod with flour.
7
Put the oil and butter in a frying pan and fry the cod on medium heat for 3 minutes each side.
8
Baste as you fry the cod. The fish will be nice and moist.
9
Transfer the fish to a serving dish and pour over the mustard sauce. Enjoy with some colourful vegetables.

Tips & Note

Cod is a delicate fish so if the sauce is too strong, it will be dominated by the mustard. It's probably a good idea to add the mustard a bit at a time and check the taste.

HOME
Tobuchan
I’ve got 251 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
The key to a delicious Mapo dish is to fry the pork in miso first to get a really good deep flavour.
Aubergine (medium), Cornstarch, Minced pork, Garlic, Ginger, Leek, Sweet miso (Tianmenjiang), Chinese chilli bean sauce, Sake, Light soy sauce, Sugar, Pepper, Chicken stock, Potato starch or cornflour in a bit of water, Vinegar
HOME
I discovered Arabiki sausages in a Japanese store in London.
Strong flour, Granulated sugar, Salt, Melted butter, Dried yeast, Hand-hot water, Butter (for glazing), Arabiki sausages, Flour for dusting
HOME
Tahini always works well in a dressing or a sauce.
Beansprouts, Sesame oil, Tahini, Soy sauce, Noodle broth , Cayenne pepper, Spring onions, White sesame seeds
HOME
It's a mix of Chinese and Italian flavours and works better with rice rather than pasta.
MInced pork, Chicken stock granules, Tinned tomatoes (227g), Sesame oil, Sugar, Soy sauce, Miso (red), Chinese chilli bean sauce, Tofu, Green beans, Mushrooms, Carrot (medium), Leek, Onion (medium), Potato starch in a bit of water
HOME
The coffee granules give a slightly bitter taste, so this is a shortbread for grown ups.
Butter (salted), Granulated sugar, Self raising flour, Nescafe Gold Blend, Salt
HOME
Such a moreish flavour because of the noodle broth...
Chicken thigh, Pointed cabbage leaves, Noodle broth (mentsuyu), Mayonnaise, Chilli powder
HOME

Similar Recipe

Add tinned mussels into your favourite potato wedges, it's delicious!
Potatoes , Olive oil, Smoked mussels tin, Salt (for boiling), Sea Salt, Black pepper, Garlic, Dried chilli, Parsley
Completely seals in the flavour of the seabass.
Seabass (whole, cleaned), Salt, Water, Sauce:, Spring onions, Garlic, Dashi broth, Lemon juice, Vegetable oil, Salt & pepper
yhiranuma
PRO
Make a trendy sauce using tinned beans.
Cod fillets, Salt & pepper, Flour (for dredging), Butter, Olive oil, Butter (for sauce), Flour, Milk, Chicken stock cube, 3 bean salad (tinned), Parsley
Burratina
HOME
This dish is supposed to sound nice and fancy so I'm using lots of fresh ingredients. Try it out on a special occasion.
Monkfish, Scallops, Bordier seaweed butter, Flour and potato starch, Black truffle, Pesto, Olive oil, Mashed potato, Milk, Warmed vegetables, Salt & pepper
The tomatoes and capers bring this skate dish alive.
Skate wings, Cherry tomatoes, Capers, Finely chopped parsley, Olive oil, Butter, Garlic, Anchovy fillets, Salt & pepper, Flour
Mizue
PRO
Now enjoy the very popular filo mille feuille as a movie!
Filo pastry sheets, Onion, Mushrooms, Anchovy fillets, Parmigiano reggiano , Olive oil
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME