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We hope you got insight from reading it, now let's go back to vickys poached cod with mustard sauce, gluten, dairy, egg & soy-free recipe. You can cook vickys poached cod with mustard sauce, gluten, dairy, egg & soy-free using 11 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free:
- Take 800 grams of potatoes, peeled (fluffy such as Maris Piper).
- Prepare 2 tbsp of sunflower spread/butter.
- You need 1 of salt to taste.
- Use 1 tbsp of olive oil.
- Provide 1/2 of onion, chopped.
- Get 400 ml of rice milk.
- Get 100 ml of full fat coconut milk.
- Provide 1 of bay leaf.
- Provide 1 tsp of whole peppercorns.
- You need 4 of cod fillets.
- Get 2 tsp of gluten-free wholegrain mustard.
Instructions to make Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free:
- Quarter the potatoes and bring to boil in a large pan of water. Cook for 15 minutes or until soft, then drain, mash with the butter and season with salt.
- Meanwhile fry off the onion in the oil until softened. Add the milks, bay leaf & peppercorns and let simmer for a minute.
- Add in the cod fillets, cover and poach gently for 10 minutes until the fish is cooked.
- Remove the fish and keep warm. Add the mustard to the milk mixture, bring to the boil then simmer for 5 minutes.
- Divide the mash between the plates and lay the cod fillets on top.
- Remove the bay leaf then spoon the mustard sauce over the fish.
- Serve with seasonal vegetables.
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