Photograph of the finished Blanquette de poisson

France · Cá om sốt kem trắng Blanquette de poisson

Blanquette de poisson

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cod Cod 1.6 lb
  • Photograph of Mushrooms Mushrooms 11.3 oz
  • Photograph of Shallots Shallots 24
  • Photograph of Fresh cream Fresh cream 1 ⅓ cups
  • Photograph of White wine White wine 1 ⅓ cups
  • Photograph of Unsalted butter Unsalted butter 4.9 oz
  • Photograph of Flour Flour 2.8 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Lime Lime 2
  • Photograph of Parsley Parsley 0.6 oz

Method

  1. 1 Simmer a broth from white wine, shallots, and 250 ml of water for 15 minutes, then strain.
  2. 2 Boil whole shallots and mushrooms in broth for 8 minutes, then remove and set aside.
  3. 3 Blanch the fish at 80 degrees for exactly 6 minutes; blanquette is not pan-fried, so the fish must retain its completely white color.
  4. 4 Make a roux from butter and flour, pour in the broth and stir for 6 minutes until thickened, then add the cream.
  5. 5 Beat the egg yolks with lemon juice and pour into the cooled sauce. Arrange the fish, mushrooms, and onions on top and sprinkle with parsley.

With an appliance

  • Oven 50 min

    Replace step 3: arrange the fish in the bowl with the broth, cover tightly and simmer on the middle rack of the oven at 160 degrees for 7 minutes to keep the fish white and prevent it from breaking apart; step 4 is still the roux on the stovetop before adding the cream.

Start cooking