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Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free
Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free

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Although most of you have been told time and time again that vegetables are good for you, and there is a pretty good reason why. Along with possessing a variety of vitamins and minerals, you will also find that some vegetables also have potassium. For instance, broccoli has a lot of potassium to present you with your daily recommended allowances. Spinach is also something that you may want to start consuming more of as it includes a lot more vitamins and minerals than other vegetables.

If you determine that your health is important to you, you should take these tips to heart. The pre packaged processed foods that you can get in any store is also not good for you and as an alternative you should be cooking fresh nourishing foods.

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 achieve it.

The ingredients needed to cook Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free:
  1. Use 800 grams potatoes, peeled (fluffy such as Maris Piper)
  2. You need 2 tbsp sunflower spread/butter
  3. Provide 1 salt to taste
  4. Provide 1 tbsp olive oil
  5. Provide 1/2 onion, chopped
  6. Provide 400 ml rice milk
  7. Prepare 100 ml full fat coconut milk
  8. Use 1 bay leaf
  9. Get 1 tsp whole peppercorns
  10. Get 4 cod fillets
  11. Prepare 2 tsp gluten-free wholegrain mustard
Instructions to make Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free:
  1. 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
  2. Meanwhile fry off the onion in the oil until softened. Add the milks, bay leaf & peppercorns and let simmer for a minute
  3. Add in the cod fillets, cover and poach gently for 10 minutes until the fish is cooked
  4. Remove the fish and keep warm. Add the mustard to the milk mixture, bring to the boil then simmer for 5 minutes
  5. Divide the mash between the plates and lay the cod fillets on top
  6. Remove the bay leaf then spoon the mustard sauce over the fish
  7. Serve with seasonal vegetables

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