Recommendations · Wine and food

Cod loin with Boscowa Solaris

Oven-baked cod loin with a sauce of mustard, cream and dill, with braised leek alongside. Solaris is a mildew-resistant grape that ripens well in the Netherlands and gives a surprisingly full wine.

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Bottle of Boscowa Solaris, wine

From the shelf

The bottle

Boscowa Solaris comes from the Netherlands and is made from solaris. The wine is at 14.38 percent by volume and the bottle holds 75 centilitres. Solaris is a young crossing that ripens early; that explains the alcohol content, high by Dutch standards.

Boscowa Solaris

The combination

Why this works together

Cod loin has a firm structure but a mild flavour, and the mustard sauce adds sharpness and richness. A light, lean white wine would disappear next to that sauce; what is needed here is a wine with some body. Solaris has that body thanks to its high alcohol content, and at the same time enough acidity to cut through the cream. Do watch the sharpness of the mustard, though: alcohol amplifies sharpness, so stick to coarse mustard rather than hot mustard and let it cook along, because cooking takes the biting edge off.

At the table

The dish

  • Before 4 people
  • Ready in 40 minutes
  • Type main course

What you need

  • 4 pieces of cod loin of about 180 grams
  • 4 leeks
  • 250 millilitres of whipping cream
  • 2 tablespoons of coarse mustard
  • 150 millilitres of fish stock
  • 40 grams of butter
  • 15 grams fresh dill
  • 1 lemon
  • 800 grams potatoes
  • salt and freshly ground white pepper

How to make it

  1. Preheat the oven to 180 degrees and boil the potatoes until done in twenty minutes.
  2. Sprinkle the pieces of cod with salt and white pepper and leave them for ten minutes. Then pat dry the moisture that has been released; this firms up the fish.
  3. Cut the leeks into rings, wash them well and sweat them soft in half of the butter in ten minutes with a splash of water and a pinch of salt.
  4. Reduce the fish stock in a saucepan by half, add the cream and the mustard and let the sauce thicken gently for five minutes.
  5. Grease a baking dish with the rest of the butter, put the pieces of fish in and pour a third of the sauce over them.
  6. Put the dish in the oven for ten to twelve minutes. The fish is cooked as soon as the flakes come apart under light pressure.
  7. Finely chop the dill and stir it with a splash of lemon juice through the rest of the sauce. Season with salt and pepper.
  8. Divide the leek and the potatoes over four plates, put the fish on top and pour the sauce over it.

In the glass

Serving

Pour the wine at 10 to 12 degrees into a white wine glass with a slightly wider bowl. At well over fourteen percent by volume this wine quickly turns warm and broad above 13 degrees; keep the bottle in a cooler.

Everything about Boscowa SolarisBack to Recommendations from ’t Bockje

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18