Blanquette of cod

Fish 915
Blanquette of cod
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 25 min
  • Difficulty: medium
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Blanquette of cod

Ingredients

Directions

  1. ### Cooking ###
  2. In a Dutch oven, put the white wine, 1/2 cup. water, fish stock and chopped shallots.
  3. Bring to a boil and let reduce 10 minutes. approx.
  4. Meanwhile, peel the carrots, cut into sticks. Clean the mushrooms, then sprinkle with lemon juice, to prevent them from chewing.
  5. In a saucepan with butter and 2 tbsp water, add carrots and mushrooms.
  6. Season with salt and pepper and leave to steam for 10 minutes. covered.
  7. Cut the cod into pieces.
  8. Rinse well, the hulls under running water in a colander, stirring vigorously, so
  9. to eliminate the sand.
  10. Then open them on high heat 4 to 5 minutes.
  11. Décoquillez them. Filter the cooking juices.
  12. Poach the cod pieces in the reduced stock for 10 minutes. to shudder, then drain them. Book.
  13. Mix the cooking juices of the hulls and vegetables in the reduced aroma. Add salt and pepper.
  14. In a bowl, mix the cream and the egg yolks, then tie the stock with this preparation.
  15. Remove from the fire immediately.
  16. Put the pieces of cod back in this sauce.
  17. Add the hulls and vegetables.
  18. In each hot plate, sprinkle with fennel sprinkles. Serve immediately.
  19. ### Wine pairing ###
  20. Gros Plant Nantais ou Muscad

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  • Prep Time: 30 min
  • Cooking: 10 min
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Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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