Exit the veal, opt for a cod blanquette recipe always with mushrooms and cream!
Ingredients for 4 persons :
- 4 cod steaks (130 g each, skinless)
- 3 shallots
- 2 carrots
- 1 courgette
- 300 g button mushrooms
- 1 lemon
- 40g butter
- 10 cl of white wine
- 50 cl of fish stock
- 20 cl of liquid cream
- 1 egg
- Salt pepper
- Peel and chop the shallots.
- Peel and wash the carrots and zucchini. Cut them into thin sticks.
- Clean the mushrooms: immerse them in two cold water baths. Pat them dry. Cut them into thin slices and lemon them.
- In a casserole dish, melt 20 g of butter, sweat the shallots in it.
Pour in the white wine and the stock. Bring to a boil for 5 minutes. Add the cod, cook 8 to 10 minutes. Remove it with a skimmer. Reserve.
- In a frying pan, melt the rest of the butter, just brown the mushrooms. Add the cooking juices obtained to the contents of the casserole dish.
- Steam the carrots and zucchini for 3 minutes.
- In a bowl, pour the cream, add an egg yolk, mix. Dissolve the mixture with a little of the liquid contained in the casserole dish. Transfer everything to the casserole dish, mix, pour in the juice of half a lemon. Season.
Place the cod, mushrooms, carrots and zucchini in the casserole dish. Mix. Reheat without boiling.
Serve this blanquette with pilau rice: brown a chopped onion in 20 g of butter, add 200 g of rice. Mix and pour 25 cl of water. Season, cover and cook until all the water has evaporated.
Wine to accompany the fish blanquette
The creamy and silky blend of the blanquette will compensate for the fleshy and possible dryness of the cod in this recipe where the lemon is a counterpoint to the sweetness of the sauce and the fish. If the aromatic subtlety calls for wines with more finesse than power, two directions are possible depending on whether you want to reinforce the sweetness and creaminess on the palate or to bring a little more acidity in contrast.
In the first case, we can choose the buttery character and the roundness of a Montagny, a white wine from southern Burgundy, and in the second case, a dry Vouvray which will bring relief while enhancing the aromatic mushroom nuances of the dish. .
For fans of red wine, Loire wines made from the Cabernet grape variety, like a red Saumur served chilled but not iced, will reinforce the vegetal and maritime nuances of the finish, provided they are flexible and not very tannic.
Recipe: T. Bryone, Photo: C. Herlédan