Blanquette de Poisson
Flaky cod and rich salmon poached with carrots, mushrooms and herbs, in a creamy sauce thickened with egg yolks and cream until it coats the back of a spoon. The sauce is silky and rich, with a brightness from the lemon and the white wine.
Ingredients
For the Fish and Vegetables
For the Sauce
- 60 gr unsalted butter
- 60 gr plain flour
- 200 ml dry white wine
- 500 ml fish stock
- 200 ml Double cream
- 2 egg yolks
- 20 ml lemon juice
- 1 handful parsley
- salt and white pepper
Equipment
Instructions
1. Prepare the aromatic base
- Melt half the butter in the cocotte over medium heat. Add the carrots and onion, season with salt and white pepper, and cook gently for 5 to 6 minutes until softening but not coloured. Add the bay, thyme and parsley stalks.
2. Add the mushrooms and wine
- Add the mushrooms and cook 3 to 4 minutes until they release their juices. Pour in the wine and bubble for 2 minutes to cook off the harsh alcohol. Add the fish stock and bring to a bare, barely-bubbling simmer, not a rolling boil.
3. Poach the fish
- Season the cod and salmon. Add the cod and poach for 3 to 4 minutes, then add the salmon. Cover and poach gently for a further 6 to 7 minutes, until both flake easily but hold their shape. Lift out carefully with a slotted spoon and keep warm.
4. Make the roux
- Strain the cooking liquid through a fine sieve. Wipe out the pot and melt the remaining butter. Whisk in the flour and cook for 2 to 3 minutes, without browning.
5. Build the sauce
- Gradually whisk in the strained liquid, bit by bit, whisking constantly to keep it smooth. It'll look thin, then suddenly thicken. (Lumps? Pass it through a sieve.)
6. The liaison
- Whisk the egg yolks and cream together. Whisk in a few spoonfuls of the warm sauce to temper, then whisk this back into the pot. Heat gently for 2 to 3 minutes, stirring, until it coats the back of a spoon. Do not let it boil.
7. Bring it together
- Add the lemon juice and taste for seasoning. Gently return the fish and vegetables to the sauce, being careful with the delicate pieces. Warm through very gently for 2 to 3 minutes. Stir in the parsley and serve immediately.
Notes
- Use centre-cut salmon fillets rather than tail pieces, which can be thin and overcook easily. The natural oils in salmon will enrich the sauce beautifully.
- The combination of cod and salmon creates an incredibly rich cooking liquid. If anything, you might want to use slightly less cream than you would with a single fish to let the natural fish flavours shine.
- This reheats brilliantly the next day, though be even more gentle with the heat to prevent the fish breaking up further.