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Beurre Blanc Cod Recipe

Beurre Blanc Cod Recipe
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Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Beurre Blanc Cod in your home. Then, follow these steps below to serve Beurre Blanc Cod for your family or friends.

Ingredients: Beurre Blanc Cod

  • Fish
  • 1 lb cod
  • 1 salt, to taste
  • 1 Fresh cracked peppercorn, to taste
  • Beurre Blanc
  • 1 cup dry white wine
  • 1/2 cup white wine vinegar
  • 1 tbsp finely chopped shallot
  • 1 lb unsalted butter, cold
  • 1 Kosher salt, to taste

How to Make Beurre Blanc Cod

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Beurre Blanc Cod in your home by yourself.

    Step 1
  • Preheat the oven to broil on high.
  • Step 2
  • Add Pam or olive oil to a pan and add the fish.
  • Step 3
  • Salt an pepper the fish to taste.
  • Step 4
  • Add fish to oven and broil for 15 minutes.
  • Step 5
  • On the stove, heat the wine, vinegar, and shallots in a saucepan until the liquid boils.
  • Step 6
  • Lower heat a bit and simmer until the liquid ha reduced down to about 2 tablespoons. (This should take about 10 minutes).
  • Step 7
  • While the liquid reduces, cut the butter into 1/2" cubes and return to the refrigerator.
  • Step 8
  • Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low.
  • Step 9
  • Add the cubes of butter 2 or 3 at a time, whisking rapidly with a wire risk.
  • Step 10
  • Remove the sauce pan from the heat and add the last few cubes remaining.
  • Step 11
  • The finished sauce should be thick and smooth.
  • Step 12
  • Strain the sauce to remove the shallot pieces.
  • Step 13
  • Season the sauce with Kosher salt.
  • Step 14
  • Place a puddle of the sauce on the plate (enough to completely rest the fish on).
  • Step 15
  • Add the fish on top of the sauce and add any sides to the plate.
  • Step 16
  • Serve immediately.
  • Step 17
  • The burre blanc recipe makes 2 cups.
  • Step 18
  • If the sauce tastes like melted butter, the emulsion has broken, most likely because the butter wasn't cold enough, or you added the butter too quickly, or you didn't whisk hard enough, or all three. The proper final result should be thick, creamy, and velvety.
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