Baked Blue Cod With Beurre Blanc Sauce

Beurre Blanc is a classic French sauce, made primarily from butter. Decandent and rich - a little goes a long way. But it's scrumptious and worth it once in a while.

  • Degree of Difficulty: Tricky
  • Cost: $$
  • Preparation Time: 10 Minutes 
  • Cooking Time: 15 Minutes  
  • Yields: 2 Portions
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  • By: Nicolas Steenhout

This sauce can be a bit tricky to make - just remember to use gentle heat! The classic recipe doesn't call for cream. But the "pros" often cheat and add a tiny bit of cream to help the sauce stick together.




  • 400 g (14 oz) Blue Cod
  • 3 French shallots
  • 50 ml (1.5 oz) White wine vinegar
  • 100 ml (3 oz) Dry white wine
  • 30 ml (1 oz) Cream
  • 150 g (5 oz) Butter
  • Salt, Fresh ground black pepper

Mise En Place

  1. Pre-heat the oven at 180 C (400 F).
  2. Cut the butter in cubes about 2 cm (1"), and keep in the fridge. The butter must be very cold when you use it.
  3. Peel and finely dice the shallots. The finer the better.
  4. Bring the shallots, vinegar and wine to a boil.
  5. Reduce ( Boil down the liquid) [?] till almost dry.
  6. Add the cream, bring it to a boil, turn off the heat.


  1. Season the fish with a little salt and pepper.
  2. Put the fish on baking paper on a baking sheet in the oven.
  3. Cook until the fish begins to firm up. Be careful not to cook it so much it will dry up. It will only take a few minutes.
  4. Turn the oven off.


  1. Warm up the shallot, wine, vinegar and cream reduction on gentle heat.
  2. When it begins to simmer, add the cold butter, one cube at a time.
  3. Whisk each cube of butter in the reduction constantly until it has melted. The butter should actually thicken the sauce and not split off.
  4. When you've mixed in the last of the butter, turn off the heat immediately.
  5. Take the fish out of the oven, put it on a plate, and pour the sauce over it.


Before and after photo

The blue cod served on courgette ribbons, with the beurre blanc and some potatoes.


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