Cod or Haddock with a Charles-Aimé Robert Beurre Blanc


Fish and Seafood

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Preparation Time:
Cooking Time:
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

  1. Preheat oven to 160° C (325° F).
  2. 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

  1. Meanwhile, in a saucepan, sweat the shallots in 50 g (1/4 cup) of butter.
  2. Add the maple vinegar and white wine, and reduce by half.
  3. Add the salt and then, off the heat, gradually incorporate the cubes of cold butter.
  4. At the last moment, add in the tarragon and Charles-Aimé Robert.
  5. 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.

Recipes by Jean-Claude Chartrand

Chef

Fish and Seafood Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

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