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Pavé de Cabillaud au Beurre Blanc

A comforting cod dish with a creamy white butter sauce and carrot purée. Quick, easy, and perfect for a cozy evening.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cod fillets (approx. 150g each)
  • 600 g carrots
  • 1 shallot finely minced
  • 100 ml dry white wine
  • 150 g unsalted butter very cold, cut into 1cm cubes
  • 1 tbsp olive oil
  • salt and freshly ground black pepper to taste
  • a few sprigs fresh chives or parsley optional, for garnish

Equipment

  • Steamer or saucepan
  • Small saucepan
  • Whisk
  • Fork
  • Non-stick skillet

Method
 

  1. Peel and wash carrots. Cut into 0.5cm thick rounds. Steam or boil until tender (15-20 mins). Drain well. Mash with a fork, add olive oil, salt and pepper.
  2. Finely mince shallot. Sauté in 1 tsp olive oil until translucent (2 mins). Add white wine and reduce almost completely (5-7 mins), scraping the bottom.
  3. Remove from heat. Whisk in cold butter cubes one by one until smooth and creamy. Season.
  4. Heat remaining olive oil in a skillet. Cook cod 3-4 mins per side until cooked through. Season.
  5. Place carrot purée on plates, top with cod, sauce, and garnish. Serve immediately.

Notes

Add sautéed mushrooms to the butter sauce for extra flavor. For a creamier sauce, add a tablespoon of heavy cream at the end. Substitute fish broth for white wine if needed. Use cold butter for the sauce and don't overcook the cod.