Pan-fried cod with mustard seed sauce and white cabbage mash
Ingredients
- 4 pieces of fresh cod fillet (from the middle of the fish), 170-180 g each
- Clarified butter or olive oil for frying
- 10 g chives
- Salt and freshly ground black pepper
- FOR THE SAUCE
- 400 ml fish fumet
- 200 ml single cream
- 1 tbsp mustard seeds
- 20 g chilled butter
- Salt and freshly ground black pepper
- FOR THE MASH
- 600 g potatoes (Ratte, Belle de Fontenay or Charlotte)
- 1 tsp salt
- Grape seed oil, for frying
- 300 g white cabbage
- 60 g onions
- 80 g chilled butter, cut into small pieces
- 400 ml water
- Pinch of nutmeg
- 3 bay leaves
- Salt and freshly ground black pepper
Instructions
Preheat the oven to 200°C.
Reduce the fish fumet by half in a casserole dish.
Add the single cream and reduce by half again.
Remove from the heat and add the butter and mustard seeds.
Stir and season with salt and freshly ground black pepper.
Set aside.
Peel and rinse the potatoes.
Cut in half and boil in salted water.
Drain and purée immediately in a food mill.
Add 30 g of butter and season with a pinch of nutmeg.
Cover and set aside.
Clean and trim the cabbage.
Mince the cabbage and onions.
Soften the cabbage for 5 minutes in a casserole dish with a little oil and 50 g of butter.
Stir in the water, then add the bay leaves, nutmeg, salt and pepper.
Leave to simmer, making sure not to overcook.
When the cabbage is cooked, mix with the potato purée and season.
Heat the clarified butter or olive oil in a frying pan.
Season the cod with salt and pepper.
Cook over a high heat with the skin side down.
Then turn it over and bake in a preheated oven.
Be careful not to overcook the fish – it must remain juicy inside.
Place some mash on a plate using a stainless steel ring.
Arrange the cod on top so that the skin remains visible.
Finish with a drizzle of sauce and finely chopped chives.
Notes
The white cabbage can be replaced with sweetheart cabbage.
