Again, you must with MS Havlit and catch cod.
1 large fresh caught cod between 2 and 3 kg
or more small cod so there will be approx. 1 kg fish fillets
1 clove garlic
4 bay leaves
1 tsp. salt to sprinkle
1 small tsp. white pepper to sprinkle
1 lemon, juice of the half, the rest for garnish
6 dl milk or semi-skimmed milk for the sauce
20 g butter, 15 g to the sauce, 5 grams of the dish
3 tablespoons wheat flour
2 tablespoons fish mustard
1 tablespoon white wine vinegar
1 tsp. salt
1 tsp. sugar
1 dl grated horseradish
1 small glass pickled beetroot
1 kg small potatoes
4 twigs parsley for garnish
The cod were caught on the Yellow Reef by John.
It weighed 7 kg and was 4 kg fish fillets.
Procedure without liability: Fillets the cod, or as many you've caught, so you get at least 1 kg plain fish meat without bones and skin. Cut the fillets into large pieces approx. 6 cm, and place fillets with slices of onion and garlic in an oven proof dish that is greased with a little butter. Sprinkle with salt and white pepper. Dripping a few drops of lemon juice on each fillet. Sprinkle 2 tablespoon white wine over the fish. Put the fillets in a 200 ° C hot oven in approx. 30 minutes. If fillets are very thick, the cooking time is maybe a little more. Try to stab the fish with a fork. If fish flesh looks "glassy", it is not enough done.
Mustard sauce: Prepare the sauce while the fish is baking and potatoes is boiling. Pour the milk, butter and flour in a saucepan and whip it together during heating. Boil the sauce through and season with salt, white pepper, fish, mustard, vinegar and a little sugar. Pour some liquid from the fish in the saucepan, and the sauce gets a nice consistency.
Extras: Boil the eggs for 7 minutes. (hard boiled). The cold chopped eggs are served with chopped beetroot and grated horseradish. The accessory is served in bowls next to the fish when the meal is served. Boil the potatoes with the skins for 20 minutes in slightly salted water and peeled.
Hint: Instead of cod you can use fillets of pollack, saithe, haddock, hake, ling and catfish. Use the liquid from the fish to come into the sauce. When you use fillets, it is a child-friendly rules: There is no bones in, as they say. If you catch your own fish, you can cut them in fine pieces and boil (simmer) those from 10 to 20 minutes in water containing different spices: onion, garlic, bay leaves, carrots, leeks, salt, peppercorns, sugar, vinegar (white wine) and parsley twigs. Then the sauce is made from fish water instead of milk.
Ornament or green: Lemon Slices placed on the fish. Garnish with parsley.
Drink: A cold beer and snaps.