Cod with mustard sauce and condiments

Cod with mustard sauce and condiments

The Scandinavian Cookbook
Lars Ranek

When I was a little girl, I would often spend New Year’s Eve with my grandfather on Ærø, an island in the south of Denmark. My aunt would be the hostess on New Year’s Eve and cook the dinner. As always, it was cod with mustard sauce and all these lovely condiments. I loved that dinner: the whole atmosphere, the quietness, and the lovely light taste of the cod contrasting with the strong mustard sauce. Then, just after midnight, I would walk home with my grandfather in the new-fallen, squeaking snow. Some suppers can tell stories.


Quantity Ingredient
1 whole cod, rinsed
1kg fingerling potatoes
8 organic eggs
200g bacon, diced
300g Pickled beetroot with star anise, diced

Mustard sauce

Quantity Ingredient
30g butter
2 tablespoons plain wheat flour
400ml fish broth
4 tablespoons wholegrain mustard
100ml double cream


  1. Put the whole cod in a large pot or fish kettle with some salt and freshly ground pepper. Add enough water to half cover the cod. Cover the pan with a lid and bring it to the boil, then reduce the heat and leave to simmer slowly for 20 minutes. Keep the fish warm in the pot with the lid on.
  2. Boil the fingerling potatoes in a large pan of salted water until tender and keep them warm. Boil the eggs for 8–10 minutes, until hard, then peel them and cut each one in half. Fry the diced bacon until crisp.
  3. Now prepare the sauce. Melt the butter in a small saucepan over a low heat, then add the flour and stir until it forms a smooth paste that comes away from the sides of the pan. Strain 400 ml of the cooking liquid from the cod, then add gradually to the pan, stirring well after each addition so that no lumps form as the sauce thickens. Add the mustard and cream and stir again until the sauce is smooth and is just coming to the boil. Season to taste with salt and pepper and remove from the heat.
  4. Lift the cod out of the pot and place on a serving dish ready to carve at the table. Put the potatoes, eggs, bacon, beetroot and mustard sauce in dishes ready for people to add to their plates as desired.
Trine Hahnemann
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