Cod with Zucchini Mustard Sauce

Rinse fish and dry with kitchen towel. Squeeze lemon and acidify fish with juice of one lemon.

Peel and finely dice shallots. Rinse, clean and halve the zucchini. Score halves lengthwise each. Turn each fruit 180 degrees Celsius and score again.

Then dice the zucchini halves cut lengthwise and diagonally.

Place the shallot and zucchini cubes in a microwave-safe dish (30 x 180 mm) and add the fat in flakes using two teaspoons. Cover the dish with a lid or microwave foil.

Microwave at 600 watts for 5 minutes.

Season fish with salt and pepper and place on top of greens.

Cut bacon into cubes and place on top of fish. Add fish stock. Cover the mold. Steam at 600 watts for 4 minutes.

Add mustard, whipping cream and sauce binder. Turn each piece of fish to the other side. Cover mold and continue cooking at 600 watts for 4 min.

Stir sauce carefully, season. Coarsely chop tarragon and add on top.

Serve: Parsley potatoes

* from “For you

Our tip: Use bacon with a fine, smoky note!

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