Lightly Salted Cod with Boiled Pork Knuckle, Glazed Root Vegetables and Mustard Sauce

If this doesn't make your mouth water, probably nothing will.

11/02/2004 :: Serves 4 portions

For the Lightly Salted Cod
1kg Lightly Salted Cod Fillet
30g Butter – unsalted and clear
Black Pepper
For the Boiled Salted Pork Knuckle
1 Salted Pork Knuckle
10 Whole Black Peppercorns
2 Bay Leaves
3 All Spice Corns

For the Mustard Sauce
3 Shallots
5dl White Wine
4dl Cream
200g Salted Butter
2 tbsp Coarse Dijon Mustard
3dl Ravigotte Sauce
1 tbsp Coleman’s Mustard Powder
1 tbsp Dijon Mustard
Salt and freshly ground Black Pepper

For the Glazed Root Vegetables
150g Carrots
150g Cabbage
150g Celery
150g Leeks
30g Salted Butter
1 tbsp Sugar
Small bundle of Flat Parsley
Freshly ground Black Pepper

1 Remove any skin and bone from the cod fillets.
2 Slice into 180-200g pieces.
3 Fry the fish in a frying pan for no more than one minute on each side
at medium heat. Pour some of the butter over the fish whilst frying.

1 Put the knuckle in a casserole and cover with water.
2 Add the spices and bring to the boil. Let it boil until the meat loosens
from the bone.
3 Divide the meat into pieces for serving and keep warm until serving.
1 Peel the shallots and dice.
2 Boil wine and shallots until of a marmalade consistency.
3 Add the cream and bring to the boil, then add pieces of butter gradually.
4 Add all mustard ingredients and season with salt and pepper.

1 Rinse and wash vegetables thoroughly in cold water.
2 Peel the carrots and celery and dice.
3 Boil salted water and add diced vegetables and cabbage, then blanche/boil
until almost soft.
4 Cool them in cold water and let them dry off in a sieve.
5 Cut the leeks into rings.
6 Melt butter in a casserole and add the blanched vegetables, cover well
in butter and add the leeks last.
7 Add sugar on top and blend carefully until the sugar has dissolved and
the vegetables are golden.
8 Add finely chopped parsley and season with salt and pepper.

Vel bekomme!

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