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Great recipe for Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free. Place the butter in an ovenproof baking dish and place near the bottom of the oven to keep warm. Then place the wine, bay leaf, parsley, thyme and black peppercorns in a non-corrosive, wide saucepan with the onion and the celery and set over a medium heat.
To begin with this recipe, we have to prepare a few ingredients. You can cook vickys poached cod with mustard sauce, gluten, dairy, egg & soy-free using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free:
- Take 800 grams potatoes, peeled (fluffy such as Maris Piper)
- Take 2 tbsp sunflower spread/butter
- Get 1 salt to taste
- Take 1 tbsp olive oil
- Take 1/2 onion, chopped
- Get 400 ml rice milk
- Prepare 100 ml full fat coconut milk
- Prepare 1 bay leaf
- Prepare 1 tsp whole peppercorns
- Make ready 4 cod fillets
- Make ready 2 tsp gluten-free wholegrain mustard
Eggs with Mustard Sauce made Just like Oma By Oma Gerhild Fulson This quick eggs with mustard sauce recipe is one of those quick recipes for supper that's common in Bavaria. Served with spinach and boiled potatoes on the side, wunderbar! Gently lift fillets from liquid with a slotted spatula; place a fillet on each of four plates. Spoon one-quarter of sauce over each serving, and garnish with a parsley sprig.
Steps to make Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free:
- Quarter the potatoes and bring to boil in a large pan of water. Cook for 15 minutes or until soft, then drain, mash with the butter and season with salt
- Meanwhile fry off the onion in the oil until softened. Add the milks, bay leaf & peppercorns and let simmer for a minute
- Add in the cod fillets, cover and poach gently for 10 minutes until the fish is cooked
- Remove the fish and keep warm. Add the mustard to the milk mixture, bring to the boil then simmer for 5 minutes
- Divide the mash between the plates and lay the cod fillets on top
- Remove the bay leaf then spoon the mustard sauce over the fish
- Serve with seasonal vegetables
Explore the full range of mustards with this punchy collection of mustard recipes, including Dominic Chapman's mustard-infused rib-eye recipe, Mark Dodson's smoked haddock risotto with grain mustard sauce, and a sublime Jacob's ladder of beef with mustard recipe from Adam Stokes. Galton Blackiston serves up luxurious poached turbot recipe, paired with a rich and creamy fennel velouté. The raw diced fennel stirred into the warm sauce to serve adds a tantalising freshness and crunch. Using a Vitamix to make the velouté gives the sauce a light yet silky-smooth finish, perfect for a dinner party. Reduce the heat to a gentle simmer.
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