Seared Cod with Beurre Blanc
Inspired by a dish I had at Amelie Wine Bar in NYC. I absolutely loved the combination and sought to replicate it here. It didn't turn out perfect (I mangled the cod somewhat and didn't get as much of a sear as I was hoping), but it was still delicious. Beurre blanc literally translates to "white butter", echoing the presence of butter and white wine. A classic French mother sauce that pairs well with so many dishes.
Active Time: 40 min
Total Time: 40 min
Ingredients
> cod (2 lb)
> leeks (2 stalks)
> shallots (2)
> salt, white pepper, neutral oil, olive oil
Beurre Blanc:
> white wine (1/3 cup)
> butter (8 tbsp)
> shallots, finely diced (1 tbsp)
> lemon juice (1 tbsp)
> salt
Instructions
Sauteed leeks:
1. Using only the white and light green sections, halve leeks lengthwise and cut into ~1cm pieces. Thoroughly wash to remove all accumulated dirt.
2. Saute with olive oil and a little bit of salt over medium heat for about 15-20 minutes, stirring occasionally, or until fully cooked. Set aside.
Crispy shallots:
1. Using a mandolin, slice shallots into very thin rings.
2. Saute shallots with plenty of olive oil and a touch of salt over medium-high heat for about 5 minutes.
3. Reduce the heat down to medium-low, and continue to cook until shallots are golden brown and crispy.
4. Drain the oil, spread over a sheet pan or plate, and set aside.
Seared cod:
1. Portion cod into four 8oz pieces. Pat dry using a paper towel. Season with salt and a little bit of white pepper.
2. Sear the cod over high heat with neutral oil for a couple minutes each side, or until fully cooked. The center should register around ~120F. Carefully set aside.
Beurre Blanc:
1. Cut butter into 1cm cubes and cool in the fridge before use.
2. In a saucepan, combine wine, shallots, and lemon juice. Cook over medium-high heat until reduced by about 75%.
3. Turn the heat to low. Start adding butter into the pan, one cube at a time, whisking constantly.
4. Add salt to taste, and keep warm until ready to use.
Putting it together:
1. Arrange a bed of sauteed leeks at the bottom of a plate.
2. Lay the seared cod on top.
3. Spoon over some beurre blanc over the top.
4. Top with some crispy shallots. Serve and enjoy!
Notes/Tips:
> The amount of sauce and leeks should be just right for four 8oz portions of cod. Feel free to adjust the ingredient amounts accordingly.
> I prefer the vibrant taste of lemon juice in beurre blanc, but I believe it's more traditional to use white wine vinegar (or some other form of vinegar)
> Cod can be frustratingly difficult to cook well because of how flaky it is. Be very gentle with handling it, otherwise you may mangle it (like I sort of did in the picture). If you'd prefer to avoid the trouble, this dish works just as well with other whitefish such as halibut or black cod.
> Some recipes recommend adding a tablespoon or so of heavy cream, which apparently helps hold the emulsion together better.