Panfried cod with mustard sauce

The Vikings who lived close to the sea had access to fresh fish for much of the year. In excavations in Ribe fish bones have been found from for example plaice, flounder, dab, cod, salmon, trout and thin lipped grey mullet.

We do not know whether the Vikings ate mustard with their cod, but we do know they grew mustard plants in their gardens. Pollen traces of mustard have been found in excavations.

Pan fried cod with mustard sauce

Cod tastes its very best in the autumn and winter months. It is a lean fish, mild in flavour and easy to prepare.

Procedure

Start by seasoning the cod fillets with salt and set them aside.

Make the mustard sauce by mixing crème fraîche, mustard, honey and salt well together. Adjust with a little more honey or salt if needed.

Melt the butter in a hot pan. Add thyme. When the butter turns brown place the cod fillets gently in the pan. Depending on how thick or thin the fillets are they need to fry for 2 to 3 min on each side. Serve at once.

Ingredients

2 persons
  • Ca. 225 g fillet of cod
  • Salt
  • 5 sprigs of thyme
  • Butter
  • 4 large tbsp creme fraiche 18%
  • 1 tbsp honey
Serve with Glazed roots. Go to recipe