Posted by: marthabernie | March 26, 2014

Boiled Cod with Mustard Sauce – The Last in the Greenlandic Experiment Series

One more recipe from Greenland.  The sauce makes this fish quite tasty.


1 pound cod filets (I used talapia)

cold water

one teaspoon salt

For the Sauce:

1/3 cup fish stock

1/3 cup water

1/3 cup milk

1 tablespoon butter

1 tablespoon flour

1 tablespoon Dijon mustard

1 tablespoon chopped parsley

2 to 3 hard-boiled eggs, chopped

2 tablespoons grated horseradish

1 tablespoon melted butter

Dice the fish into cubes and sprinkle with salt.  Return to the refrigerator for 4 or 5 hours, then rinse and transfer to a pot of water.  Add one teaspoon salt and bring to a boil.  By the time the water reaches boiling, the fish should be done.  Reserve 1/3 cup of the fish water for the sauce.  Mix with stock, water and milk.

In a separate pan, make a roux from the butter and flour.  Pour in the stock mixture and bring to a simmer.  When the sauce has thickened, add the parsley, hard boiled eggs, horseradish and melted butter.  Pour over the fish and serve.

Will report soon on the experiment!


  1. Martha, I’ve been meaning to ask you, and since you brought up cod, it jogged my memory. My mother used to cook cod and then make a salad out of it so that it actually tasted like crab salad. Do you have any idea how she did that?


    • I would imagine that your mother started with a crab salad recipe, boiled the cod and then shredded it and substituted it for the crab. Let me see if I can come up with a recipe.


      • I appreciate that, I didn’t know if she had done something I wouldn’t think of – you’re a gem.


      • I looked at several crab salad recipes, and many of them are made with artificial crab meat–I’ve never used it but it’s out there. I would simply take one of those recipes and add flaked cod instead of crab, artificial or not. Let me know how it turns out!


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