Poached Cod Steak with Beurre Blanc Sauce

Delicate cod steaks poached in court bouillon and served with a vegetable julienne and a beurre blanc sauce.

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Servings: 2

For the beurre blanc:
2 tablespoons white wine
2 tablespoons white wine vinegar
Salt & white pepper to taste
1 small shallot, minced
2 tablespoons whipping cream (35%)
1/3 lb whole butter, chilled
For the fish:
2 steaks of cod 1 inch thick
1 cup, celery carrot, shallots sliced
½ cup white wine
Salt, pepper
Garnish:
½ cup carrot and celery julienne
1 tablespoon chives, chopped

Preparation Steps:

Make the sauce: Combine the white wine, white wine vinegar, salt, white pepper, cream and shallot in a small saucepan. Reduce the mixture until approximately 2 tablespoons of the liquid remains. If more than 2 tablespoons of the liquid remains, the resulting sauce will be too thin. For a thicker sauce, reduce the mixture to less than 2 tablespoons. Cut the butter into cubes approximately 1 oz in weight. Over low heat, whisk in the butter, a few pieces at a time. Use the chilled butter to keep the sauce between 100ºF and 120ºF. Once all the butter has been added, remove the saucepan from the heat. Strain (optional) through a sieve and keep the temperature of the sauce between 100ºF and 130ºF.

Poach the fish:  Place fish in a large pot, season with salt and pepper. Add with wine, sliced vegetables and cover with cold water to cover. Cover with a lid, bring to boil and simmer for about 12 to 15 minutes or until the fish is cooked.

Serve: Blanch the julienne. Serve the fish on hot plates with beurre blanc, chopped chives and the vegetable julienne.