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Poached cod with saffron and champagne sauce
50 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 346
  • Fat about 17g
  • Carbohydrates about 26g
  • Protein about 21g
Author: FOOBY Team
This is needed
This is needed for 4 people
Venere rice
  • 1 tbsp olive oil
  • 1 carrots, diced
  • 125 g Venere rice
  • 3 dl vegetable bouillon, hot
  • 0.5 dl champagne
  • 1 shallot, finely chopped
  • 1 garlic clove, finely pressed
  • 1 tbsp butter
  • 1 dl champagne
  • 1 dl fish bouillon
  • 400 g Royal cod fillets (MSC), skin removed, in four pieces
  • 0.25 tsp salt
  • a little white pepper
  • 40 g butter, cut into cubes
  • salt and pepper to taste
  • 1 sachet saffron
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And that's how it's done
And that's 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.
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.
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.