Vickys Poached Cod with Mustard Sauce, Gluten, Dairy, Egg & Soy-Free

• 800 grams potatoes, peeled (fluffy such as Maris Piper)
• 2 tbsp sunflower spread/butter
• 1 salt to taste
• 1 tbsp olive oil
• 1/2 onion, chopped
• 400 ml rice milk
• 100 ml full fat coconut milk
• 1 bay leaf
• 1 tsp whole peppercorns
• 4 cod fillets
• 2 tsp gluten-free wholegrain mustard

1. Quarter the potatoes and bring to boil in a large pan of water.
2. Cook for 15 minutes or until soft, then drain, mash with the butter and season with salt
3. Meanwhile fry off the onion in the oil until softened.
4. Add the milks, bay leaf & peppercorns and let simmer for a minute
5. Add in the cod fillets, cover and poach gently for 10 minutes until the fish is cooked
6. Remove the fish and keep warm.
7. Add the mustard to the milk mixture, bring to the boil then simmer for 5 minutes
8. Divide the mash between the plates and lay the cod fillets on top
9. Remove the bay leaf then spoon the mustard sauce over the fish
10. Serve with seasonal vegetables

potatoes, sunflower, salt, olive oil, onion, rice milk, coconut milk, bay leaf, peppercorns, cod fillets, wholegrain mustard

Taken from cookpad.com/us/recipes/356380-vickys-poached-cod-with-mustard-sauce-gluten-dairy-egg-soy-free (may not work)