Thursday, December 04, 2014

Cornmeal-crusted cod with beurre blanc and slow-cooked sweet peppers

One Friday night after a very long week at work I wanted to treat myself to a sinfully rich meal. I decided to make beurre blanc, a classic French butter-based sauce made from a reduction of dry white wine, vinegar and shallots, using Cordon Bleu's official recipe. I'd read about cornmeal-crusted pan-fried fish earlier in the week, so I substituted that for my usual flour coating. I topped the fish with leftover slow-cooked sweet peppers for colour and flavour. It was a terrific way to kick off the weekend.


To make the fish:

Pat dry 2 fillets of cod and dredge them in cornmeal before pan-frying in olive oil over medium-high heat (about 4-5 minutes per side). 

To make the sautĂ©ed sweet peppers:

Click here for the recipe.

To make the sauce:

Combine 1/4 cup dry white wine, 2T white wine vinegar and 1 finely diced shallot in a small saucepan over medium-high heat. Reduce until about 2T of liquid remains. While the liquid is reducing, cut 1 cup of cold butter into small cubes. 

Once the liquid is reduced, add the butter cubes in batches, whisking vigorously. Season to taste. Strain out the shallots using a fine-mesh sieve (optional). 

To serve: 

Spoon the beurre blanc onto the plate, then add the fish. Top with a drizzle of lemon juice, a spoonful of the sweet peppers and a sprinkle of minced chives.


  1. This looks delicious! This looks so flavorful

  2. That sounds and looks so decadent! I'm so glad you got to make it (and share it) as a treat!


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