Pan Fried Cod in Creamy Mustard Sauce

Recipe:

Ingredient Notes:

• Fish. Any white sea fish with fairly dense flesh will work for this recipe – cod, pollock, rockfish, monkfish, gilthead bream, etc. You can also use freshwater fish such as catfish.
• Cream. For sauces, cream with a fat content of about 20% is usually used, as indicated in the recipe. You can substitute a higher-fat cream by diluting it with milk or stock. A more complicated alternative substitution is to add a few teaspoons of wheat flour to the frying pan while frying onions, fry for a few minutes, then add half and half cream, stir well and add the rest of the ingredients.
• Mustard. I suggest using sweet French grain mustard. It adds a little piquancy, but doesn’t overpower the flavor of the sauce. Alternatively, you can use Bavarian mustard. Keep in mind that some of its grains are ground, so it will be more pungent than French mustard.
• Garlic. It is best to use fresh garlic. But if you are in a desperate situation, you can replace it with 1/4 teaspoon of dry granulated garlic.
• Greens. The most versatile option listed in the ingredient list is parsley. But if you prefer, you can substitute or add fresh green basil or chives.

Let’s start cooking.

Cut the fish into medium-sized pieces. Pat the fish dry with a paper towel, season with salt and pepper.

Heat butter in a frying pan over medium-high heat. Place fish and cook on both sides until almost cooked through.

Remove to a plate and keep warm (you can cover the fish with foil).

Put finely chopped garlic and scallions (only the white and light green parts) into the pan and saute, stirring for half a minute.

Add cream, mustard and chopped parsley. Season with salt.

Stir and bring to a boil. As soon as the cream starts to thicken, add the fish to the sauce. Heat for a couple minutes.

Serve.

Enjoy!