Poached cod with mustard
6 servings
90 minutes
Mustard-baked cod is a refined dish of Russian cuisine that embodies the harmony of flavors and textures. The tender cod fillet soaked in garlic milk gains softness and a subtle aroma, while a light mustard note adds spiciness. The vegetable accompaniment of carrots, parsnips, potatoes, and onions makes the dish balanced and rich. A thick sauce based on fish broth, cream, and white wine adds juiciness, while the garnish of tagliatelle and greens completes the composition. This recipe showcases the sophistication of Russian gastronomy by combining simplicity in preparation with elegance in presentation. It is perfect for both cozy family dinners and festive occasions.
1
Sauté the peeled garlic in a dry pan until fragrant. Pour the milk into a saucepan, add the garlic, and simmer for 30 minutes. Strain through a sieve - you will get about 900 ml of garlic milk.
- Garlic: 30 g
- Whole milk (3.2%): 1 l
2
Add 100 grams of salt to 900 ml of water. Heat on high for two minutes. Cool in the refrigerator.
- Salt: 100 g
3
Place the cod fillets (about 150 grams each) in a bowl, cover with brine, and let sit for 15 minutes. Then place in garlic milk. Put the pot with fish and milk on low heat, bring to a temperature of 45 degrees, and leave for half an hour.
- Cod fillet: 6 pieces
4
Cut the carrot, parsnip, potato, and onion into cubes, place them in a bag, and steam or boil in water.
- Carrot: 200 g
- Parsnip root: 200 g
- Potato: 200 g
- Onion: 200 g
5
Mix hot vegetables with 20 grams of butter, noisette oil, 5 ml of lemon juice, zest, salt, and mustard. In a saucepan, pour in fish broth, cream, wine, the remaining butter, 5 ml of lemon juice and salt to taste. Reduce by half.
- Butter: 70 g
- Beurre noisette (brown butter): 80 g
- Lemon juice: 10 ml
- Lemon zest: 2 g
- Salt: 100 g
- Mustard: 40 g
- Fish stock: 150 ml
- Heavy cream 35% fat: 100 ml
- Dry white wine: 50 ml
- Butter: 70 g
- Lemon juice: 10 ml
- Salt: 100 g
6
Place the cod on plates, add vegetables on the sides, drizzle with sauce, and garnish with cooked tagliatelle, tarragon leaves, pea shoots, and tarragon oil.
- Cod fillet: 6 pieces
- Carrot: 200 g
- Parsnip root: 200 g
- Potato: 200 g
- Onion: 200 g
- Tagliatelle: 50 g
- Tarragon: to taste
- Pea shoots (microgreens): to taste
- Tarragon oil: to taste
