📝 About This Recipe
This elegant dish, known in Northern Germany as 'Dorsch mit Senfsauce', celebrates the pristine white cod of the Baltic and North Seas. The flaky, succulent fish is pan-seared to golden perfection and served with a velvety, tangy mustard cream sauce that is a staple of Hanseatic coastal cuisine. It is a comforting yet sophisticated meal that perfectly balances the brininess of the sea with the warmth of traditional German seasonings.
🥗 Ingredients
The Fish
- 4 pieces Fresh Cod Fillets (Dorsch) (about 180g each, skin-on preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
- 3 tablespoons All-purpose Flour (for dredging)
- 2 tablespoons Clarified Butter (Butterschmalz) (for frying)
Mustard Cream Sauce
- 1 piece Shallot (very finely minced)
- 1 tablespoon Butter (unsalted)
- 1/2 cup Dry White Wine (Riesling) (or fish stock)
- 1 cup Heavy Cream (minimum 30% fat)
- 1 tablespoon Dijon Mustard (for heat)
- 2 tablespoons Whole Grain German Mustard (for texture and depth)
- 1 teaspoon Honey (to balance the acidity)
Garnish
- 2 tablespoons Fresh Dill (finely chopped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Pat the cod fillets thoroughly dry with paper towels; moisture is the enemy of a good sear.
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2
Lightly drizzle the fish with lemon juice and season both sides with salt and pepper. Let sit for 5-10 minutes.
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3
In a small saucepan over medium heat, melt 1 tablespoon of butter and sauté the minced shallots until translucent, about 3 minutes.
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4
Deglaze the saucepan with the white wine, simmering until the liquid has reduced by half.
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5
Stir in the heavy cream and bring to a gentle simmer. Let it cook for 5-7 minutes until it slightly thickens.
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6
Whisk in both types of mustard and the honey. Reduce heat to low to keep warm; do not let it boil vigorously once the mustard is added or the flavor may turn bitter.
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7
Place the flour on a shallow plate. Lightly dredge the cod fillets in the flour, shaking off any excess so only a thin veil remains.
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8
Heat the clarified butter in a large non-stick skillet over medium-high heat until shimmering.
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9
Place the fish in the pan (skin-side down if applicable). Fry for 3-4 minutes without moving them to develop a golden crust.
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10
Carefully flip the fillets and cook for another 2-3 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
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11
Taste the mustard sauce and adjust seasoning with salt or more mustard if desired. Stir in half of the fresh dill.
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12
Ladle a generous pool of sauce onto four warmed plates. Place the cod fillet in the center.
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13
Garnish with the remaining dill and serve immediately with a fresh lemon wedge.
💡 Chef's Tips
Always use clarified butter (Butterschmalz) for frying; it has a higher smoke point than regular butter and adds a distinct nutty flavor. If you cannot find Whole Grain German Mustard, a high-quality Pommery or coarse-ground mustard is a great substitute. To check if the cod is done, look for the 'flake'—the muscle segments should just start to separate when pressed lightly. Warm your plates in a low oven before serving to keep the delicate fish and cream sauce at the perfect temperature.
🍽️ Serving Suggestions
Serve with 'Salzkartoffeln' (boiled salted potatoes) tossed in butter and parsley for the most authentic experience. A side of buttery, sautéed spinach or a crisp cucumber salad (Gurkensalat) provides a refreshing contrast to the rich sauce. Pair with a dry German Riesling or a crisp Weissburgunder (Pinot Blanc) to cut through the creaminess. For a rustic touch, serve with a thick slice of buttered dark rye bread to soak up the extra mustard sauce.