2024 Riesling Limestone dry

Ingredients

• 600 gCod fillet
• 800 gPotatoes (waxy)
• 200 mlHeavy cream
• 200 mlFish stock
• 1 pieceShallot
• 20 gButter
• 2 tbspMedium-hot mustard
• 1 tspDijon mustard
• 1 bunchFresh dill
• 1 tbspLemon juice
• 1 pinchSalt
• 1 pinchPepper
• 1 pinchSugar

Preparation

1. 1Peel the potatoes, cut into uniform pieces, and cook in salted water for approximately 20 minutes until tender.
2. 2In the meantime, finely dice the shallot and sauté in a saucepan with butter until translucent.
3. 3Deglaze with fish stock and cream, and reduce the liquid over medium heat by about one third.
4. 4Portion the cod fillet, sprinkle with a little lemon juice, and season lightly with salt.
5. 5Cook the fish in a steamer insert over boiling water or gently poach directly in the sauce over low heat for approximately 8 to 10 minutes.
6. 6Stir the mustards into the sauce and season to taste with salt, pepper, and a pinch of sugar.
7. 7Finely chop the dill and stir it into the sauce just before serving to maintain its fresh aroma.
8. 8Drain the boiled potatoes and arrange on plates together with the steamed fish and the mustard sauce.