For ➍800 g cod, cut in filets, 1 cm thick
200 g slightly dried bread crumbs
2 tbs excellent mustard, such as Tierentijn-Verlent from Ghent*
2 shallots, chopped
chervil
2 dl dry white wine**
200 g butter
salt & pepper
Preheat the oven to 200°C.
Mix the bread crumbs with the mustard, shallots and chervil.
Rub the fish with salt and pepper.
Put the fish in a shallow buttered oven-dish. Add white wine* to half of the height of the fish slices.
Cover the top of the slices with the bread crumb mixtures. Bring to a boil*.
Put dish in the oven. Cook for 5 to 10 m.
Put fish under grill.
Pour the wine in a pan and mix the butter through it.
Pour sauce around the fish.
Serve with freshly steamed greens or mixed vegetables.
*Use a spicy, but not hard French mustard instead.
**Alternatively, cover cod with mustard bread crumbs, put in a buttered dish, (add some fumet or wine) and cook in oven for 15 to 20 m. Grill the fish until golden brown.
Called the best mustard in the world by connoisseurs, the grainy, almost liquid, freshly made mustard of Veuve Tierentijn-Verlat is only sold in the Ghent shop. The recipe has not changed since 1790.
A similar mustard is sold, and more easily available, by Ferdinand Tierentyn.
