Poached cod with saffron and champagne sauce

Poached cod with saffron and champagne sauce

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

Ingredients

4 people

Hint:


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Venere rice

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

Poaching

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

Sauce

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

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.

Poaching

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.

Sauce

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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