April Recipe: Classic Cod with Beurre Blanc Sauce

April Recipe: Classic Cod with Beurre Blanc Sauce

Classic Cod with Beurre Blanc Sauce

This recipe is simple but elegant. The bright lemony notes of the Chateau Castelneau White Bordeaux will make and excellent pairing for this simple dish. 


1/4 cup white wine
1 Tbsp shallots (i just used one whole bulb)
8 Tbsp unsalted, cold butter
lemon juice (to finish)
kosher salt (to taste)
White pepper (to taste)
Two 6-oz pieces of Cod (or any white fish)
1 Tbsp Marrakech Olive Oil **


1. Cut the butter into Tbsp-size pieces and keep cold in the refrigerator.
2. Mince the shallots. Place in small saucepan over medium heat and add the shallots and the wine. Reduce the liquid by about 2/3's until it reaches a syrupy consistency.
3. Turn the heat to the lowest setting and whisk in the cold butter one piece at a time to slowly form the emulsion.
4. Once all of the butter has been incorporated, season with salt and pepper. You may want to add a few drops of lemon juice to brighten the flavor of the sauce.
5. Keep the sauce warm to the touch and whisk often to prevent it from splitting. You may need to turn the heat off and on to keep it at the correct temperature.
6. To prepare the fish, heat a non-stick fry pan over medium heat and add the olive oil.
7. Pat the fish dry and season both sides with salt and white pepper. Place the fish, presentation-side down into the pan and gently pan fry until the edges become opaque.
8. Using a non-stick spatula, carefully turn the fish over and let cook through until done (about 3 minutes per side, depending on the thickness of the fish).
9. Once done, transfer to a plate. Whisk the beurre blanc and spoon over top. Serve immediately. 

** Sold at the Wine Gallery

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