Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, beurre blanc cod. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Beurre Blanc Cod is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Beurre Blanc Cod is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have beurre blanc cod using 10 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Beurre Blanc Cod:
- Make ready Fish
- Take 1 lb cod
- Take 1 salt, to taste
- Prepare 1 Fresh cracked peppercorn, to taste
- Make ready Beurre Blanc
- Prepare 1 cup dry white wine
- Make ready 1/2 cup white wine vinegar
- Make ready 1 tbsp finely chopped shallot
- Make ready 1 lb unsalted butter, cold
- Get 1 Kosher salt, to taste
Instructions to make Beurre Blanc Cod:
- Preheat the oven to broil on high.
- Add Pam or olive oil to a pan and add the fish.
- Salt an pepper the fish to taste.
- Add fish to oven and broil for 15 minutes.
- On the stove, heat the wine, vinegar, and shallots in a saucepan until the liquid boils.
- Lower heat a bit and simmer until the liquid ha reduced down to about 2 tablespoons. (This should take about 10 minutes).
- While the liquid reduces, cut the butter into 1/2" cubes and return to the refrigerator.
- Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low.
- Add the cubes of butter 2 or 3 at a time, whisking rapidly with a wire risk.
- Remove the sauce pan from the heat and add the last few cubes remaining.
- The finished sauce should be thick and smooth.
- Strain the sauce to remove the shallot pieces.
- Season the sauce with Kosher salt.
- Place a puddle of the sauce on the plate (enough to completely rest the fish on).
- Add the fish on top of the sauce and add any sides to the plate.
- Serve immediately.
- The burre blanc recipe makes 2 cups.
- 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.
So that’s going to wrap this up with this exceptional food beurre blanc cod recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
