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Kabeljau mit Senfsoße

Serves 4 to 6 Entree seafood, Fish

Kabeljau mit Senfsoße

Kabeljau mit Senfsoße is a beloved staple from northern Germany, where the bounty of the sea meets the humble expertise of home cooking. This dish is often enjoyed on quiet evenings, when the day's work has settled, and the family gathers around the table, ready to savor the fruits of their coastal heritage. The essence of this dish is found in its simplicity and the unapologetic use of butter, reflecting the straightforward and hearty nature of northern German cuisine.

The taste is a harmonious blend of tender cod enveloped in a creamy mustard sauce, with just a hint of the sea from the fish broth. The sauce is both rich and tangy, complementing the mild, flaky cod. Every bite brings comfort, especially when paired with boiled potatoes that soak up the mustardy richness. This dish isn't about grandeur—it's about the warmth of honest flavors and the satisfaction of a well-cooked meal.

Ingredients

  • 800 gcod fillets
  • 3 tbspGerman mustard
  • 200 mlfish broth
  • 100 mlcream
  • 20 gbutter
  • 20 gflour
  • boiled potatoes — to serve
  • to tastefine sea salt

Method

  1. Begin by gently rinsing the 800 g of cod fillets under cold water to remove any surface impurities. Pat them dry with paper towels to ensure a clean sear or poach, which will help the fish cook evenly and maintain its delicate texture.
  2. In a medium saucepan over medium heat, melt 20 g of butter until it begins to foam. Add 20 g of flour and whisk continuously to form a smooth paste, or roux, which will thicken the sauce. Cook for about 2 minutes, until the mixture is pale golden and smells slightly nutty.
  3. Gradually pour in 200 ml of fish broth while whisking to prevent lumps. Continue to stir until the sauce begins to thicken and bubble gently. This ensures the flour is fully cooked and the sauce has a smooth consistency.
  4. Stir in 3 tbsp of German mustard and 100 ml of cream, mixing well to combine. Allow the sauce to simmer gently, stirring occasionally, until it reaches a creamy consistency that coats the back of a spoon. This will take a few minutes and will enhance the mustard flavor.
  5. Season the cod fillets with fine sea salt to taste. Place them into the simmering sauce, ensuring they are partially submerged. Poach the fish gently for about 5-7 minutes, turning once, until the flesh turns opaque and flakes easily with a fork.
  6. Taste the sauce and adjust the seasoning with more salt if needed. Serve the Kabeljau mit Senfsoße immediately, accompanied by boiled potatoes, allowing the creamy mustard sauce to complement the tender fish and the simple, earthy potatoes.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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