Beurre Blanc Cod
Beurre Blanc Cod

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, beurre blanc cod. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Beurre Blanc Cod is one of the most popular of current viral meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Beurre Blanc Cod is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have beurre blanc cod using 10 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Beurre Blanc Cod:
  1. Prepare Fish
  2. Make ready 1 lb cod
  3. Get 1 salt, to taste
  4. Take 1 Fresh cracked peppercorn, to taste
  5. Prepare Beurre Blanc
  6. Get 1 cup dry white wine
  7. Get 1/2 cup white wine vinegar
  8. Make ready 1 tbsp finely chopped shallot
  9. Make ready 1 lb unsalted butter, cold
  10. Make ready 1 Kosher salt, to taste
Instructions to make Beurre Blanc Cod:
  1. Preheat the oven to broil on high.
  2. Add Pam or olive oil to a pan and add the fish.
  3. Salt an pepper the fish to taste.
  4. Add fish to oven and broil for 15 minutes.
  5. On the stove, heat the wine, vinegar, and shallots in a saucepan until the liquid boils.
  6. Lower heat a bit and simmer until the liquid ha reduced down to about 2 tablespoons. (This should take about 10 minutes).
  7. While the liquid reduces, cut the butter into 1/2" cubes and return to the refrigerator.
  8. Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low.
  9. Add the cubes of butter 2 or 3 at a time, whisking rapidly with a wire risk.
  10. Remove the sauce pan from the heat and add the last few cubes remaining.
  11. The finished sauce should be thick and smooth.
  12. Strain the sauce to remove the shallot pieces.
  13. Season the sauce with Kosher salt.
  14. Place a puddle of the sauce on the plate (enough to completely rest the fish on).
  15. Add the fish on top of the sauce and add any sides to the plate.
  16. Serve immediately.
  17. The burre blanc recipe makes 2 cups.
  18. 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.

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