Cod or Haddock with a Charles-Aimé Robert Beurre Blanc
Fish and Seafood / Recipes with Maple Spirits / Recipes with Maple Syrup / Recipes with Maple Vinegar
Created by
Jean-Claude Chartrand
Chef
Preparation Time:
Cooking Time:
Featuring
Specialty Products
4 portions
Metric
Imperial
Ingredients
FISH
- 1 1/3 lb cod or haddock, cut into cubes
BEURRE BLANC
- 2/3 cup French shallots, minced
- 1/4 cup unsalted butter
- 2 tbsp maple vinegar (or sherry vinegar)
- 3 1/2 oz white wine
- 3/4 tsp salt
- 3/4 cup + 2 tbsp unsalted butter, cold, cut into small cubes
- 2 oz Charles-Aimé Robert (maple port)
- 2 tbsp fresh tarragon
Method
FISH
- Preheat oven to 160° C (325° F).
- Place fish cubes on a baking sheet lined with waxed paper and cover with another sheet of waxed paper (to keep the fish from drying out). Bake 15 – 20 minutes.
BEURRE BLANC
- Meanwhile, in a saucepan, sweat the shallots in 50 g (1/4 cup) of butter.
- Add the maple vinegar and white wine, and reduce by half.
- Add the salt and then, off the heat, gradually incorporate the cubes of cold butter.
- At the last moment, add in the tarragon and Charles-Aimé Robert.
- Serve the butter sauce on the fish.
Suggestion
If there’s leftover sauce, use it with pasta for your next meal.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
