Cod on a bed of carrot and fennel, with creamy mustard sauce and rice

Method

1. Finely chop the shallots and parsley: 4 sec / speed 7. Scrape the sides clean.
2. Stir in the cream, mustard, lemon juice, 1 pinch of salt and 2 pinches of pepper: 10 sec / speed 4. Keep this mustard cream sauce in a container and clean the bowl.
3. Chop the carrots 5 sec / speed 5 and spoon them into the simmering basket.
4. Chop the fennel 4 sec / speed 5 and spread it over the Varoma.
5. Fill the bowl with the water, put the simmering basket and the Varoma in place and steam 18 min 30 sec / Varoma / speed 2. Meanwhile turn the oven on to 160°C. Then remove the Varoma and the basket, but keep the cooking liquid in the bowl.
6. Spread the carrot and fennel in an oven dish, place the cod on top, season with 5 pinches of salt and 4 pinches of pepper and cover with the mustard cream sauce. Place in the oven for 15 minutes at 160°C.
7. Place the simmering basket on the lid and weigh the rice into it; rinse briefly under the cold tap. Top up the liquid in the bowl to 500 g water, add 5 g salt, hang the basket in place and cook the rice 14 min 30 sec / 100°C / speed 1.5. Serve the fish immediately with the rice and some chopped parsley on top.