Description
Kabeljau in Senfsoße is a comforting German dish featuring tender baked cod simmered in a creamy mustard sauce infused with fresh dill, paprika, and a touch of white wine. This quick and flavorful recipe pairs perfectly with boiled or mashed potatoes and a refreshing cucumber salad, making it a perfect weeknight dinner or elegant meal for guests.
Ingredients
Fish and Marinade
- 800 g cod
- 1 lemon (juice only)
- 1 tbsp Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 1 tsp paprika powder
Sauce
- 2 tbsp butter (divided)
- 1 tbsp flour (use cornstarch for gluten free)
- 125 ml milk
- 60 ml sour cream
- 60 ml white wine (dry or semi-dry Riesling or Sauvignon Blanc)
- 2 tbsp mild mustard (not spicy)
- 1 pinch nutmeg
- 2 tbsp chopped fresh dill
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) on conventional baking mode to prepare for the baking step.
- Prepare the Fish: Rinse and pat dry the cod fillets. Sprinkle lemon juice and Worcestershire sauce evenly over the fish. Season both sides with salt, freshly ground black pepper, and paprika powder. Set aside to marinate briefly while you prepare the sauce.
- Make the Sauce Base: In an oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. Add the flour (or cornstarch for gluten free) and cook, stirring continuously, until it browns slightly, about one minute, to form a roux.
- Simmer the Sauce: Gradually whisk in the white wine to deglaze the pan, then add the milk and sour cream. Stir and allow the mixture to simmer over medium-low heat for a couple of minutes until slightly thickened and smooth.
- Season the Sauce: Stir in the chopped fresh dill, mild mustard, and a pinch of nutmeg. Adjust seasoning with salt and pepper to taste, mixing well to integrate all flavors.
- Add the Fish: Place the seasoned cod fillets into the skillet with the sauce. Spoon some sauce over the fish, then dot the fillets with the remaining tablespoon of butter for extra richness.
- Bake the Fish: Transfer the skillet to the preheated oven and bake on the middle rack for about 15 minutes, or until the fish reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Serve: Remove the skillet from the oven and serve the baked cod immediately. Accompany with boiled or mashed potatoes and a simple dill and sour cream cucumber salad for a complete meal.
Notes
- Use cornstarch instead of flour to make this recipe gluten free.
- Choose a mild mustard to avoid overpowering the delicate flavor of the cod.
- White wine should be dry or semi-dry for the best flavor balance.
- If you don’t have an oven-safe skillet, you can prepare the sauce in a regular pan and transfer everything to a baking dish before placing in the oven.
- Check the fish toward the end of cooking to prevent overcooking and maintain moistness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: German
