Traditional Cod Fish Blanquette

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.

• Prep time: 30 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 459
• Protein: 43 g
• Carbs: 18 g
• Fat: 21 g

Ingredients

• 800 g Atlantic cod ( in large cubes )
• 2 piece Carrot ( sliced )
• 1 piece Leek ( sliced )
• 200 g Button mushroom ( quartered )
• 1 piece Yellow onion ( whole )
• 40 g Minimum butter sweet
• 40 g Wheat flour
• 150 ml Dry white wine
• 200 ml Isigny cream
• 1 piece Egg ( yolk only )
• 1 tbsp Lime juice
• 1 piece Bouquet garni
• 1 piece Clove
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns
• 1 tsp Fish stock

Instructions

1. Preparation of elements

   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. Cooking the broth

   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. Poaching the fish

   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. Making the roux

   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. Final binding

   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.

Chef's tips

• 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.

Storage

Store for 24 hours in the fridge. Reheat very gently in a saucepan without boiling.