Cod Rolls in Herb Mustard Sauce

For the cod rolls in herb-mustard sauce, wash the cod fillets, pat dry and cut each into 4 equal-sized strips. Salt and pepper, and brush with mustard.

Peel the carrots and wash and clean the zucchini. Cut both vegetables into fine strips and blanch in boiling salted water for 2 minutes. Spread 1/3 of the vegetable strips on the fish strips, roll them up and fix them with the toothpicks or kitchen twine.

Wash the herbs, shake dry and chop finely. Peel and dice the shallots and sauté in butter with a pinch of sugar until translucent.

Deglaze with white wine and simmer for 10 minutes. Add the vegetable soup and bring to the boil. Take the pot off the stove. Add fish rolls, cover and let cook for 10 minutes.

Remove and keep warm. Bring the broth to a boil and reduce by half. Stir in whipping cream and simmer for another 5 minutes.

Stir in the remaining mustard and herbs and season with salt and pepper. Warm the remaining vegetable strips in the sauce and serve with the fish rolls. Garnish with fresh herbs.

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