Cod in White Wine Sauce
Cod in white wine sauce is a refined, delicate dish. The cod fillet, tender and light, is cooked to perfection, often steamed or pan-fried. It is coated in a white wine sauce made with butter, shallots, cream and a hint of lemon to balance the flavours. Silky and gently tangy, the sauce lifts the delicate taste of the fish without overpowering it. The dish is usually served with steamed vegetables or rice, keeping the whole plate fresh and light.
Ingrédients
- 1 cod fillet
- shallots
- garlic
- thyme
- bay leaf
- 20 cl crème fraîche
- white wine
- stock (chicken or vegetable)
- lime zest
- cling film
Instructions
- Brine the fish in coarse salt for 15 minutes.
- Meanwhile, finely chop the shallot and garlic and cook them until golden with a little thyme and bay.
- Pour in enough white wine to cover.
- Bring to the boil for 2 minutes.
- Add the stock, then the crème fraîche.
- Stir to combine.
- Rinse the fish gently and pat it dry with kitchen paper.
- Grate a little lime zest over the fish for freshness.
- Roll the fish into a ballotine by wrapping it tightly in cling film.
- Poach the ballotine in the sauce for 15 minutes over heat setting 4 out of 10.
- Lift the ballotine out of the sauce, remove the cling film and plate up.