Boiled Cod with Mustard Sauce

Ingredients:

• 1 lb cod filets
• cold water
• 1 tsp of salt*

For the sauce:

• 1/3 cup fish stock
• 1/3 cup potato water
• 1/3 cup milk
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1 tbsp mustard (I used dijon)
• 1 tbsp chopped parsley
• 2-3 hard-boiled eggs, chopped
• 2 tbsp grated horseradish
• 1 tbsp melted butter

1. Dice up the cod filets and sprinkle with salt. Return to the fridge for 4 or 5 hours, then rinse and transfer to a pot of water. Add 1 tsp of salt and then bring the pot to a boil. By the time the water reaches the boiling point the fish should be done.
2. Reserve 1/3 cup of the boiling water for the sauce. You can also use the potato water from the potato salad, so don't pour that away either. Mix together the stock, potato 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, hardboiled eggs, horseradish and melted butter. Pour over the fish and serve.