Boiled cod with mustard sauce

A classic recipe for Danish boiled cod (kogt torsk) with mustard sauce.

Course Main course

Cuisine Danish

Nøgleord Boiled cod, New Year's cod

Total Time 30

Servings people

Calories 394kcal

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.

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.

Serve the boiled cod with boiled potatoes, steamed greens and the mustard sauce.
Sprinkle with parsley and freshly ground pepper on top.