Recipe: Delicious Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free

Recipe: Delicious Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free Delicious, fresh and tasty.

Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free. Quarter the potatoes and bring to boil in a large pan of water. My egg was regular sized as opposed to a large egg. Used medium heat to until to gentle boil turned off burner and let cool.

The raw diced fennel stirred into the warm sauce to serve adds a tantalising freshness and crunch.

Using a Vitamix to make the velouté gives the sauce a light yet silky-smooth finish, perfect for a dinner party.

This sauce is classic French and is rich with wine, butter and cream.

You can cook Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free

1. It’s 800 grams of potatoes, peeled (fluffy such as Maris Piper).

2. It’s 2 tbsp of sunflower spread/butter.

3. You need 1 of salt to taste.

4. You need 1 tbsp of olive oil.

5. It’s 1/2 of onion, chopped.

6. It’s 400 ml of rice milk.

7. Prepare 100 ml of full fat coconut milk.

8. It’s 1 of bay leaf.

9. You need 1 tsp of whole peppercorns.

10. You need 4 of cod fillets.

11. You need 2 tsp of gluten-free wholegrain mustard.

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.

Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free step by step

1. Quarter the potatoes and bring to boil in a large pan of water. Cook for 15 minutes or until soft, then drain, mash with the butter and season with salt.

2. Meanwhile fry off the onion in the oil until softened. Add the milks, bay leaf & peppercorns and let simmer for a minute.

3. Add in the cod fillets, cover and poach gently for 10 minutes until the fish is cooked.

4. Remove the fish and keep warm. Add the mustard to the milk mixture, bring to the boil then simmer for 5 minutes.

5. Divide the mash between the plates and lay the cod fillets on top.

6. Remove the bay leaf then spoon the mustard sauce over the fish.

7. Serve with seasonal vegetables.

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Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan.

Reduce the heat to a gentle simmer.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan.

Chicken sits in a bubble bath of dairy-free cream sauce that is bursting with garlic, sun-dried tomatoes and spinach.