Cabillaud Grillé, Beurre Blanc (Grilled Cod with Classic Beurre Blanc)
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Ingredients
- 4 cod loins
- 2 tbsp white wine vinegar
- 100 ml dry white wine
- 2 shallots, finely sliced
- 100 g unsalted butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 365 kcal
- Protein
- 27.6 g
- Carbohydrate
- 2.6 g
- of which sugars
- 1.5 g
- Fat
- 25 g
- of which saturates
- 13.6 g
- Fibre
- 0.5 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the white wine vinegar, white wine and shallots into a small pan and simmer for 6-8 minutes until reduced to about 2 tablespoons.
- 2
Take off the heat and whisk in the cold butter, a few cubes at a time, until the sauce is thick and glossy. Keep warm over a very low heat, whisking occasionally.
- 3
Heat the olive oil in a frying pan over a medium-high heat, season the cod and cook for 4-5 minutes on each side until the fish flakes easily.
- 4
Spoon the beurre blanc over the cod to serve.
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