Traditional Cod Fish Blanquette
Ingredients
- 800 gAtlantic cod (in large cubes)
- 2 pcCarrot (sliced)
- 1 pcLeek (sliced)
- 200 gButton mushroom (quartered)
- 1 pcYellow onion (whole)
- 40 gUnsalted butter
- 40 gWheat flour
- 150 mlDry white wine
- 200 mlIsigny cream
- 1 pcEgg (yolk only)
- 1 tbspLime juice
- 1 pcBouquet garni
- 1 pcClove
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns
- 1 tspFish stock
Method
Pearly fish flakes that melt away, coated in a velvety ivory sauce. The aroma of reduced white wine blends with the richness of cream and a bright hint of lemon.
- 1
Cut the cod into large 4 cm cubes so they don't fall apart during cooking. Cut the carrots into slices and the leek into whistles. Clean the mushrooms and cut them into quarters.
- 2
In a sauté pan, place the vegetables, the onion studded with the clove, the bouquet garni, the fish stock, and the white wine. Cover with water. Bring to a simmer and cook for 15 minutes until the carrots are tender under the point of a knife.
- 3
Place the fish cubes in the simmering broth. Let poach for a maximum of 5 minutes. The fish is ready when it becomes opaque but remains firm at the core. Carefully remove the fish and vegetables, strain and keep the broth.
- 4
Melt the butter. Add the flour and mix without browning; the mixture should foam. Pour in the cooking broth ladle by ladle while whisking. The sauce should thicken and coat the spoon perfectly.
- 5
Mix the egg yolk and the Isigny cream. Pour into the hot sauce off the heat so as not to cook the egg. Add the lemon juice. Put the fish and vegetables back in to reheat. The sauce should be shiny and creamy.
Frequently asked questions
How do you get this dish right?
- Never boil the sauce after adding the egg yolk, or it will curdle.
- If the fish is very delicate, poach it separately in a little broth to avoid breaking it while stirring the vegetables.
How long does this dish keep?
Store for 24 hours in the fridge. Reheat very gently in a saucepan without boiling.
