Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys poached cod with mustard sauce, gluten, dairy, egg & soy-free. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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To begin with this particular recipe, we have to prepare a few ingredients. You can have vickys poached cod with mustard sauce, gluten, dairy, egg & soy-free using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free:
- Get 800 grams potatoes, peeled (fluffy such as Maris Piper)
- Get 2 tbsp sunflower spread/butter
- Get 1 salt to taste
- Take 1 tbsp olive oil
- Take 1/2 onion, chopped
- Prepare 400 ml rice milk
- Make ready 100 ml full fat coconut milk
- Prepare 1 bay leaf
- Take 1 tsp whole peppercorns
- Make ready 4 cod fillets
- Prepare 2 tsp gluten-free wholegrain mustard
Remove the fish with a skimmer, season with salt and pepper and serve with mustard sauce, if desired. While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter. Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time. You can get it on the table in just a few minutes on a busy weeknight!
Instructions to make Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free:
- 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
- Meanwhile fry off the onion in the oil until softened. Add the milks, bay leaf & peppercorns and let simmer for a minute
- Add in the cod fillets, cover and poach gently for 10 minutes until the fish is cooked
- Remove the fish and keep warm. Add the mustard to the milk mixture, bring to the boil then simmer for 5 minutes
- Divide the mash between the plates and lay the cod fillets on top
- Remove the bay leaf then spoon the mustard sauce over the fish
- Serve with seasonal vegetables
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