This American Comfort Hotpot leans on buttermilk and herb to do the heavy lifting. We steam the Cod for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the buttermilk and herb elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the yellow mustard and the rest of the buttermilk and herb flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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