Cod Beurre Blanc
I have to admit right from the start that I’m not a huge fish lover. Sure, I love a good smoked fish, but outside of that I can’t remember the last time that I actually ordered fish from restaurant menu. This said, this might be the best fish recipe I’ve had in recent memory.The use of a sous vide method for this recipe locks in the flavour and seems to infuse the butter into the fish. The resulting dish is deliciously light and flaky, and bursting with flavour. Paired with the beautifully buttery Beurre Blanc sauce, this dish is an absolute winner. I simply couldn’t get enough of it and can’t tell you how much I loved it. Try it for yourself and let me know if you agree.
Ingredients
Equipment
Method
Mise en Place
- Assemble equipment. Peel and slice shallots, measure and separate all ingredients, prepare water bath.
Cooking + Assembly
- Cut cod into four equal pieces. Generously season each piece on all sides with salt.
- Add the cod to a vacuum pouch (or bag) together with 1/4 of the shallots and 1/2 tbsp each of butter, and dill, and 1/ tsp of thyme. Seal the bag and repeat for the remaining pieces.
- Place sealed bags in the fridge for a minimum of 30 minutes in order to firm up the flesh.
- Set the sous vide temperature to 140 degrees F. Once the desired temperature has been reached, insert the cod packs, ensuring that they are fully submerged. Cook for 45 minutes.
- While the fish is cooking, take time to make the Beurre Blanc sauce following the recipe provided: https://foodieforay.com/recipes/beurre-blanc/
- When the cooking has completed, remove the packs from the water bath and gently remove the cod fillet, discarding the aromatics. Place the fillet on paper towel and blot the surface to remove excess liquid. Season top (i.e. presentation side) of the cod with fish spice.
- Heat olive oil and remaining butter in a frying pan over medium heat. Place cod in the pan – seasoned side down – and sear for approximately 1 minute until nicely browned.
- Add 3-4 tablespoons of Beurre Blanc to a serving plate and add the cod, presentation side up. Top with a sprig of fresh dill. Serve immediately.
Notes
- If you don’t have a sous vide you can always use a large pot filled with water. Just use a cooking thermometer to achieve the desired temperature. Just be sure that you check the temp regularly to ensure that it doesn’t fluctuate significantly
- If you don’t have a vacuum sealer for your sous vide you can always use a medium sized Ziploc freezer bag. Simply add the fish and toppings to the bag and gradually submerge using water displacement to create a vacuum. This will remove the air and create a tighter seal. Then zip the bag and cook as per the instructions.
- I’ve selected a cooking time that yields a fish that is slightly firm, but still moist and flaky. If you prefer your fish less done, simply reduce the temperature while cooking for the same amount of time (or follow your sous vide guide).
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