Fish with Beurre Blanc Sauce

Pearly fish that flakes easily, coated in a smooth, glossy sauce. The acidity of the wine and shallots balances the richness of the emulsified butter.

• Prep: 15 min
• Cook: 25 min
• Difficulty: Medium
• Calories: 531
• Protein: 28 g
• Carbs: 4 g
• Fat: 43 g

Ingredients

• 600 g Atlantic cod ( fillets )
• 3 pc Shallot ( finely minced )
• 100 ml Dry white wine
• 50 ml Vinegar
• 200 g Minimum butter sweet ( cold, cubed )
• 1 tbsp Cream
• 1 pinch Gray sea salt
• 1 pinch White pepper ground
• 10 g Chives fresh optional ( minced )

Instructions

1. Base reduction

   Finely mince the shallots. In a small saucepan, pour the dry white wine and vinegar. Reduce over low heat until only about a tablespoon of liquid remains. The shallots should be translucent and infused with acidity.

2. Cooking the fish

   Salt the cod fillets. Steam them or pan-fry with a drizzle of oil. The fish is ready when the center is pearly and it flakes easily with a fork.

3. Mounting with butter

   Add the cream to the reduction to stabilize the emulsion. Whisk in the cold cubed butter, one piece at a time, off the heat or over very low heat. The sauce should become smooth, glossy, and coat the back of a spoon.

4. Seasoning and serving

   Strain the sauce through a fine-mesh sieve for a silky texture. Adjust seasoning with sea salt and white pepper. Pour generously over the fish and sprinkle with minced chives.

Chef's tips

• The butter must be straight from the fridge; the thermal shock is key to the emulsion.
• Never let the sauce boil once the butter is added, or it will split and lose its creaminess.
• If the sauce cools too much and sets, add a teaspoon of hot water and whisk vigorously.

Storage

Consume immediately. Beurre blanc cannot be reheated as the emulsion will break when exposed to heat.