Ingredients

• 4 cups water
• 1⁄2 lemon, sliced
• 1 medium onion, sliced
• 2 bay leaves
• 1 tablespoon shredded carrot
• 1 teaspoon salt
• 6 peppercorns
• 2 lbs cod
• For the mustard sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup cooking liquid (from fish)
• 3 tablespoons Dijon mustard
• 1 dash salt
• 1 teaspoon sugar
• 1 -2 tablespoon cream, half-and-half or 1 -2 tablespoon whole milk

Directions

1. Place water, lemon, onions, carrots, bay leaves, peppercorns in a deept skillet and bring to a boil over high heat.
2. Add fish in a single layer.
3. Reduce heat to low and simmer, covered, for about 10 minutes or until fish flakes easily.
4. Save the cooking liquid for the sauce.
5. Place fish on a warm platter.
6. To make the mustard sauce, melt butter in a small saucepan.
7. Add flour, a little at a time, stirring well.
8. Stir in liquid from fish.
9. Add mustard, salt and sugar. Stir well.
10. Remove from heat, add 1 tablespoon of the cream or milk. Sauce should be smooth and creamy. If sauce is too thick, add more cream or milk.