Mustard Cream Cod Roll
A dish with cod rolls and asparagus as the main ingredients, steamed and served with a mustard cream sauce.
Story
This elegant steamed dish wraps tender cod around crisp asparagus, brought together by a smooth, tangy mustard cream sauce that highlights the subtle flavors of the two core ingredients without overpowering them.
Ingredients
salt
a pinch
white pepper powder
a pinch
unsalted butter
1 teaspoon
white spirit
1 tablespoon
fish stock (preparation see page 19)
3 tablespoons
American yellow mustard sauce
1 teaspoon
fresh cream
2 teaspoons
French mustard seed sauce
1 teaspoon
unsalted butter
1 teaspoon
cod
400g
lemon
1 piece
egg
2 pieces
peeled lemon
2 slices
fresh minced basil
1 teaspoon
low-gluten flour
10g
unsalted butter
50g
Asparagus
Instructions
1
Step 1
Add water to the steamer and bring to a boil; separately, soak the freshly boiled asparagus in ice water and set aside.
2
Step 2
Place 1 asparagus spear on each cod fillet, roll them up to wrap the asparagus, arrange the rolls in a steamer tray, spread seasoning A evenly over the rolls, then put the tray into the steamer and steam over high heat for approximately 6 minutes, then take out – these are the cod rolls.
3
Step 3
Pour the remaining steaming liquid from the cod into a frying pan, add fish stock, simmer over low heat to reduce until only 1/3 of the original volume remains, then add American yellow mustard sauce, heavy cream, and French whole-grain mustard in sequence, stirring to mix well. Bring the mixture to a boil then turn off the heat, finally add unsalted butter and stir to combine into an emulsified sauce. Pour the sauce to line the bottom of a serving plate, then arrange the cod rolls on top and serve.
