Poached cod with saffron and champagne sauce

Poached cod with saffron and champagne sauce

Total: 55 min. | Active: 50 min.
Nutritional value / person: 346 kcal
, Fat: 17 g
, Carbohydrate: 26 g
, Protein: 21 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Venere rice

1 tbsp olive oil
1 carrot, diced
125 g Venere rice
½ dl champagne
3 dl vegetable bouillon, hot


1 shallot, finely chopped
1 garlic clove, finely pressed
1 tbsp butter
1 dl champagne
1 dl fish bouillon
400 g Royal cod fillets (MSC), skin removed, in four pieces
¼ tsp salt
a little white pepper


40 g butter, cut into cubes
1 sachet saffron
salt and pepper to taste
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How it's done

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Venere rice

Heat the oil in a pan. Add the carrots and sauté for approx. 2 mins. Add the rice, cook while stirring until translucent. Pour in the champagne and reduce completely. Add the bouillon little by little to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Simmer for approx. 35 mins. until the rice is creamy and al dente.


Sauté the shallot and garlic in butter in a wide-bottomed pan. Pour in the champagne and stock, bring to the boil, season the fish and add to the liquid. Remove the pan from the heat, cover and allow the fish to infuse (poach) for approx. 8 mins. Lift the fish from the liquid, cover and keep warm.


Reduce the liquid to approx. 3 tablespoons, remove the pan from the heat and add the butter in batches, stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce is creamy, season. Serve the fish and Venere rice on a pre-warmed plate, drizzle the sauce over the fillets.

Good to know
Tip: Decorate with saffron threads.

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