Cut Cod Fillet (2 pound) into 3 pieces: belly flap, tail part, and front part.
Fill a pan with Water (2 cup) and season with Kosher Salt (to taste), Ground White Pepper (to taste), and White Wine (to taste) and let come to a simmer. Steam the fish with the lid on the pan until just cooked through.
Meanwhile, reduce Heavy Cream (2 cup) until slightly thickened.
Add in Whole Grain Mustard (1/3 cup).
Season with Kosher Salt (to taste) and White Wine (to taste). If the sauce is too thick, thin it with some of the poaching liquid.
Mix together White Rice (2 cup), Pomegranate Seeds (1/2 cup), and Butter (2 ounce).