Cod fillet in mustard sauce with rice
4 servings
35 minutes
Cod fillet in mustard sauce with rice is a refined dish of European cuisine that combines the tenderness of fish with the spiciness of the sauce. Baked in a creamy mustard sauce with white pepper, cod acquires a rich and soft flavor, while basmati highlights its texture. The history of this dish traces back to French gastronomy, where mustard is traditionally used to add depth of flavor to fish and meat. A fresh vegetable salad made from carrots, kohlrabi, and cherry tomatoes adds lightness and crunchy freshness. The dish is perfect for a cozy dinner or an exquisite lunch where the harmony of flavors plays a key role.
1
Preheat the oven to 225 degrees and prepare the baking dish.
2
Boil rice for 4 servings (about 250 g).
- Basmati rice: 250 g
3
Finely chop 0.5–1 onion. Melt 1 tablespoon of butter in a small pot and sauté the onion for 2 minutes. Then add to the pot 1 cup of cream, 100 ml of water, 2 teaspoons of starch, 1.5 tablespoons of Dijon mustard, and 2 pinches of white pepper. Bring to a boil and cook while stirring constantly on low heat for about another 2 minutes.
- Onion: 1 piece
- Butter: 1 tablespoon
- Cream 25% fat: 200 ml
- Starch: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Ground white pepper: pinch
4
Salt and pepper 2 packs of cod fillet with white pepper, place it in a baking dish. Pour the prepared sauce over it and put it in the oven at medium level for 15 minutes.
- Cod: 600 g
- Ground white pepper: pinch
5
Peel 1–2 carrots and grate them into a large bowl. Add diced kohlrabi. Cut the salad into small pieces. Halve a pack of cherry tomatoes and add to the other vegetables. Dress the salad with 2 tablespoons of vegetable oil, 2 teaspoons of white wine vinegar, a pinch of salt, and a pinch of black pepper.
- Carrot: 2 pieces
- Kohlrabi: 1 piece
- Green salad leaves: 250 g
- Cherry tomatoes: 250 g
- Vegetable oil: 2 tablespoons
- White wine vinegar: 2 teaspoons
- Ground white pepper: pinch
6
Serve fish with rice, sauce, and salad.
