A classic recipe for Danish boiled cod (kogt torsk) with mustard sauce.
A good old classic from traditional Danish cooking, and a dish that sadly (I suspect) rarely makes it to the table in Danish homes these days.
Boiled cod is incredibly easy to make, and the whole thing can actually be on the table in under 30 minutes.
I use cod steaks, – that is, cross-cut pieces of a whole cod with the skin and bones still on.
They go into a boiling, seasoned stock, and then they simply sit in it off the heat for 10 minutes, – and you have the most succulent piece of cod.
Serve it with boiled potatoes, some greens and a creamy mustard sauce, – it tastes wonderful.
Recipe for New Year’s cod
In the past, cod was a fixture on many Danish New Year’s Eve tables. How many people still serve New Year’s cod I don’t know, – but an elegant little plate of cod with mustard sauce is, I think, a lovely dish for the New Year’s table.
You can do as I do here, – or you can steam, poach or pan-fry a piece of cod fillet to make the dish a little more refined 😉
Cod simply tastes fantastic.
Boiled cod with mustard sauce
Ingredients
Boiled cod
- 1 kg cod steaks (bone-in, skin-on)
- 2 l water
- 50 ml vinegar clear white vinegar
- 1 bay leaf
- 2 tbsp salt
- 10 peppercorns
Sauce
- 40 g butter
- 3 tbsp plain flour
- 300 ml fish stock
- 100 ml whipping cream (38% fat)
- 1 – 1 1/2 tbsp coarse mustard (I use wholegrain)
- Salt and pepper
To serve
- Boiled potatoes
- Tenderstem broccoli (optional)
- Finely chopped parsley (optional)
Method
Boiled cod
- Rinse the cod steaks and clean away any blood or impurities, then snip off the fins with kitchen scissors.
- Bring the water to the boil in a pan and add the salt, peppercorns, bay leaf and vinegar.
- When the water is boiling, add the cod steaks and bring the water back to the boil.As soon as it returns to the boil, turn off the heat and put the lid on.
- Leave the fish to sit in the water for about 10 minutes, then lift it out carefully with a slotted spoon.The cod will be very tender and falls apart easily, – so take care.
- When you are ready to serve, remove the skin from the cod and gently lift the flesh off the bones.
Mustard sauce
- Melt the butter in a saucepan and whisk in the flour. Let it bubble for about a minute, – whisking well so it doesn’t catch on the bottom.
- Whisk in the stock a little at a time, then add the cream. Bring the sauce to the boil and let it simmer for 4-5 minutes, – whisking as you go.*I use a little over 1/2 a fish stock cube for this quantity.
- Add the mustard and whisk it well into the sauce, then season to taste with salt and pepper.
Boiled cod with mustard sauce
- Serve the boiled cod with boiled potatoes, steamed greens and the mustard sauce.
- Sprinkle with parsley and freshly ground pepper on top.
Nutrition
Premium
Ikke bare dansk mat på sitt beste, også norsk mat på sitt beste.
Hejsa
Åhhh hvor dejligt at høre – tak 🙂
Warm wishes, Dianna