Preheat the oven to 180 degrees.
Finely grate the toast. Wash the kitchen herbs, shake dry and chop finely. Beat the soft butter with a whisk until creamy.
Slowly add the yolks and finally mix in the coarse mustard. Mix the kitchen herbs together with the finely grated toast into the butter mixture. Season with salt and pepper.
Clean the leek, celery and carrot and cut them into narrow strips.
Cut the cod fillet into portion pieces and season with salt, pepper and juice of one lemon. Brush the crust 5 mm thick on the cod.
Heat 1 tbsp butter in a shallow saucepan, add the root vegetables and extinguish with white wine and a small amount of water. Put the cod pieces on the vegetables and bake in the heated stove for about 10 min.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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