Cod With Mustard Cream Sauce Recipes

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COD WITH MUSTARD CREAM SAUCE



Cod With Mustard Cream Sauce image

I made this last night and it was delightful. It is also very quick easy to make! I served it with Italian Potatoes and Spinach #81302.

Provided by Lorac

Categories     Very Low Carbs

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 lb cod, 1 1/2 to 2 inches thick
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon white wine
1 tablespoon chopped fresh chives
kosher salt, flakes
white pepper

Steps:

  • Preheat oven to 375°.
  • Cut fish into serving size pieces and place in a lightly buttered baking dish.
  • Combine cream, mustard, wine and chives and pour over fish.
  • Season with salt and pepper and bake 15 minutes or until fish turns opaque in the center.

SAUTÉED MONKFISH ( OR COD FILLETS) IN A WHITE WINE & DIJON MUSTARD CREAM SAUCE



SAUTÉED MONKFISH ( OR COD FILLETS) IN A WHITE WINE & DIJON MUSTARD CREAM SAUCE image

This sauce is classic French and is rich with wine, butter and cream. Here it is applied to monkfish or Cod.Sometimes the mustard can be too assertive so you can reduced the amount used. The truth is that mustard varies greatly in strength depending on how old they are. If you want stronger mustard flavor when you taste it at the end by all means add more. Another tip: To make the monkfish medallions easier to work with, ask your fishmonger to remove the membrane that sometimes remains on the tail meat.

Provided by tombisan

Time 20m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Preheat oven to 350 degrees with rack set at the middle level. Slice fish at an angle towards the tail to create 1-inch thick medallions (or fillet steak sized chunks if using Cod). Dredge both sides of fish in flour, shaking to remove excess.
  • Over medium high heat, warm oil and butter in a sauté pan suitable for use in the oven. Sauté fish quickly for about a minute on each side. Add white wine, scallions and mustard to pan and stir to combine. Turn fish to coat in wine-mustard mixture and continue to cook for 1 minute. Stir in heavy cream and place in oven for 5 minutes.
  • Remove pan from oven and place fish medallions on individual serving plates BE CAREFUL: REMEMBER THAT SAUTE PAN IS HOT FROM THE OVEN!
  • Test sauce consistency by seeing if it lightly coats the back of a spoon If too thick, add a little cream; if too thin, bring to a simmer and reduce.
  • Remove from heat and swirl in the butter. Taste and adjust salt and pepper. Pour sauce over fish. Garnish with fresh scallions and serve with plenty of chewy French bread and a crisp green salad with a simple vinaigrette.

DANISH MUSTARD SAUCE FOR COD



Danish Mustard Sauce for Cod image

Boiled cod has been traditionally served in Denmark with this sauce on New Year's Day for many years. This recipe is from a cookbook issued by the International institute in Milwaukee many years ago.

Provided by Dan-Amer 1

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons melted butter
3 tablespoons flour
1 cup water, from that used to boil cod
1 cup milk
1 tablespoon danish fish mustard or 1 tablespoon Dijon mustard
1/2 teaspoon salt

Steps:

  • Add flour to melted butter over low heat and stir for a few minutes. Gradually add the water and then the milk and continue to coo with stirring until you get a thick sauce. Add the mustard and salt and blend in well. Serve as a sauce alongside your boiled cod.

Nutrition Facts : Calories 139.2, Fat 11, SaturatedFat 6.9, Cholesterol 31.4, Sodium 425.2, Carbohydrate 7.6, Fiber 0.3, Sugar 0.1, Protein 2.8

BROILED COD WITH MUSTARD SAUCE



Broiled Cod With Mustard Sauce image

Provided by Moira Hodgson

Categories     dinner, weekday, sauces and gravies, main course

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 11

1 small head celery root, peeled and cut in chunks
4 potatoes, peeled and quartered
Coarse salt and freshly ground pepper to taste
3 tablespoons unsalted butter
1 carrot, diced
1 leek, diced
1 cup fish stock
1 tablespoon Dijon mustard
1 cod fillet, about 1 pound
1 tablespoon peanut or vegetable oil
1 tablespoon fresh tarragon or flat-leaf parsley, minced

Steps:

  • Preheat broiler. Steam the celery root and the potatoes until they are tender. When they are cooked, mash them with a fork or potato masher, season them with salt and pepper and one tablespoon butter and keep them warm.
  • Meanwhile, saute the carrot and leek in one tablespoon butter until they are soft. Add the fish stock and reduce to one-fourth of a cup. Stir in the remaining butter, cut in small pieces, and the mustard. The sauce can be finished while the next step is started or made beforehand and kept warm.
  • Remove any bones from the cod. Brush the cod with the oil and season it with salt and pepper. Broil it about four inches from the heat on a sheet of foil and turn it once. It is done when the flesh is white and opaque (about eight minutes). Be careful not to over cook it.
  • Put the cod on a serving platter and spoon the sauce over it. Sprinkle with taragon or parsley and serve.

Nutrition Facts : @context http, Calories 550, UnsaturatedFat 9 grams, Carbohydrate 61 grams, Fat 19 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 1461 milligrams, Sugar 5 grams, TransFat 1 gram

BAKED COD AND POTATOES WITH HORSERADISH CREAM SAUCE



Baked Cod and Potatoes with Horseradish Cream Sauce image

Categories     Mustard     Potato     Bake     Quick & Easy     Mayonnaise     Cod     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

Nonstick vegetable oil spray
1/2 cup mayonnaise
3 tablespoons Dijon mustard with horseradish
2 tablespoons fresh lemon juice
2/3 pound unpeeled red-skinned potatoes, thinly sliced
2 6-ounce cod fillets
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400°F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.
  • Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 minutes longer.
  • Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve.

MUSTARD CREAM SAUCE



Mustard Cream Sauce image

Here's a simple sauce that's perfect for crab cakes and other rich, savory appetizers. Dijon-style mustard is blended into a creamy mixture.

Provided by Nancy

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 5m

Yield 8

Number Of Ingredients 4

⅓ cup mayonnaise
¼ cup sour cream
1 tablespoon prepared Dijon-style mustard
1 tablespoon fresh lemon juice

Steps:

  • In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

Nutrition Facts : Calories 83 calories, Carbohydrate 1.1 g, Cholesterol 6.6 mg, Fat 8.7 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 102.2 mg, Sugar 0.2 g

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