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.

Prep20

Cook45

Total1 5

Servings

DifficultyMedium

Ingredients

For the Fish and Vegetables

400 gr cod fillets
400 gr salmon fillets
300 gr mushrooms
300 gr carrots
200 gr onion
2 bay leaf
2 sprigs thyme
1 handful parsley

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

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.

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.

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.

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.

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.)

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.

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.

Made it? Leave a rating at obviouslyfrench.com@obviously.french