Cod in a White Sauce
- Pour stocks into large shallow saucepan; add onion and thyme. Bring to a boil over high heat. Reduce heat to low and add cod. Cook, gently stirring occasionally, until cod reaches an internal temperature of 80°C for about 4 minutes. Remove fish with slotted spoon and keep warm.
- Remove and discard thyme. Stir curry paste and Maille Dijon Mustard into broth and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until liquid is reduced by one third, about 20 minutes. Stir in coconut milk and season with salt, pepper and lemon juice.
Serve sauce over cod and, if desired, garnish with additional thyme.