Ingredients
Method
- Set the oven to 150 ° (no hot air)
- Add plenty of salt to the fish and leave for 10 minutes
- Rinse off the salt with water and wipe off water
- Put the fish in a ovenproof dish oiled
- Season with pepper to taste
- Leave the fish until it has the desired internal temperature, it is juicy if you take it out when it has between 48 ° and 50 ° Finished cod should not hold more than 52 °
Nutrition
Notes
Tips: The butter emulsifies best at low constant heat, do not let the sauce boil. Add ice-cold butter cubes a little at a time and stir constantly in circles.
Storage: Beurre blanc is made just before serving, the sauce splits easily and cannot be reheated.
FAQ: Cod can be replaced with halibut, pollock, monkfish or any firm white fish. Beurre blanc works with most seafood.