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Cod fillet with buttered spinach, shellfish beurre blanc and girolles Recipe

Method
  • 1For the beurre blanc

    Slice the shallot finely and place in a saucepan with the white wine and the white wine vinegar. Reduce this liquid to 30 ml.
    To make the beurre blanc, dice the butter up into small pieces and whisk into the reduction over a low heat, making sure that the butter emulsifies with the reduction rather than just melting. Add more butter once each piece has been incorporated. Continue until you have a smooth, glossy beurre blanc. Add salt and a squeeze of lemon and then pass through a fine sieve to remove the shallots. Keep your beurre blanc at room temperature until you need it.

    Prepare the mussels by removing the beards and then cook them in a pan with a tight fitting lid until all of the mussels are open.

    Keep 3 mussels per plate in their shells and pick the rest to add to the sauce.

    Finely chop the chives.

    To finish the sauce reheat your beurre blanc on a low heat and add the mussels, shrimps and mushrooms until they are heated through. Add the chives at the last minute.

  • 2For the buttered spinach

    Wash the spinach leaves in plenty of cold water and remove any tough stalks. Finely chop the garlic.
    Cook in a frying pan with a knob of butter and the garlic over a low heat until the leaves wilt. Season with salt and pepper and then drain off any excess water.

  • 3For the roast cod

    Preheat the oven to 200'C.
    Heat a frying pan over a high heat until the pan is smoking. Season the cod with salt.
    Add some sunflower oil and fry the cod flesh side down until it is golden brown.
    Transfer to the oven for 5 minutes until cooked through . Turn over once out of the oven and finish with a squeeze of lemon.

  • 4For the girolles

    Prepare the girolles by washing and allowing them to dry on a cloth before cooking.
    Heat a frying pan over a high heat until the pan is very hot.
    Add a splash of olive oil and fry the mushrooms until golden brown.
    Season with salt and pepper.

  • 5To serve

    Reheat the beurre blanc on a low heat and add the mussels, shrimps and mushrooms until they are heated through. Add the chives at the last minute.
    Serve the cod with the sauce and a bed of spinach.

Chef's tip

«You can use clams instead of mussels and this dish can easily be made with any white fish instead of cod.»

Pan roasted fillet of cod served with buttered spinach, girolle mushrooms and an emulsified white wine and shellfish sauce.

Rate this recipe :

(16 votes)

  • Preparation  20mins
  • Cooking time  10hrs
  • Rest time  0h

  • Difficulté  Medium

Ingredients for people

  • Cod steak(s) 150g : 6 whole
  • Sunflower oil : 10 ml

  • For the sauce
  • Unsalted butter : 250 g
  • Shallot(s) : 1 whole
  • Dry white wine : 100 ml
  • White wine vinegar : 30 ml
  • Mussel(s) : 200 g
  • Brown shrimp(s) : 50 g
  • Chive(s) : 0.5 bunch
  • Fine salt : 6 pinch(es)
  • Lemon(s) : 1 whole

  • For the garnish(es)
  • Girolle(s) : 200 g
  • Olive oil : 30 ml
  • Garlic clove(s) : 1 whole
  • Spinach leave(s) : 500 g
  • Unsalted butter : 25 g
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
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