Indulge in the culinary elegance of French cuisine with our exquisite Cod Sauté with Citrus Béarnaise! This delightful dish not only showcases the flaky tenderness of cod but also elevates it with a luxurious, tangy Béarnaise sauce that will make your taste buds dance. With just 25 minutes from prep to plate, you can impress your family and friends with a gourmet meal that looks and tastes like a five-star dining experience. Ready to transform your dinner routine? Let’s dive into this delicious recipe that promises to be a showstopper at your next gathering!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 cod fillets
- 1/4 cup white wine
- 1/4 cup fresh lemon juice
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 tablespoon chopped fresh tarragon
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 cod fillets, 1/4 cup white wine, 1/4 cup fresh lemon juice, 1/2 cup unsalted butter, 3 egg yolks, 1 tablespoon chopped fresh tarragon, salt, and pepper.
- In a small saucepan, combine the white wine and lemon juice. Bring the mixture to a simmer over medium heat, allowing it to reduce by half. This should take about 5 minutes.
- While the wine and lemon juice are reducing, prepare the cod fillets. Pat them dry with a paper towel and season both sides generously with salt and pepper.
- In a large skillet, melt 2 tablespoons of the unsalted butter over medium-high heat. Once the butter is foamy, gently place the seasoned cod fillets in the skillet. Cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove the cod from the skillet and set aside on a plate.
- In the same skillet, reduce the heat to low and add the remaining unsalted butter. Allow it to melt slowly, then pour in the reduced wine and lemon juice mixture. Stir to combine.
- In a mixing bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add the warm butter and wine mixture to the egg yolks, whisking constantly to create a smooth sauce. This technique is known as tempering and will prevent the eggs from scrambling.
- Once the sauce is smooth, return it to the skillet over low heat. Stir in the chopped fresh tarragon and season with salt and pepper to taste. Cook for an additional 2-3 minutes, stirring gently until the sauce thickens slightly.
- To serve, place a cod fillet on each plate and generously spoon the citrus Béarnaise sauce over the top. Garnish with additional tarragon if desired.
- Enjoy your Cod Sauté with Citrus Béarnaise alongside a fresh green salad or steamed vegetables for a complete meal.
Tips
- Choose Fresh Cod: For the best flavor and texture, opt for fresh cod fillets rather than frozen. Look for fillets that are moist and have a mild scent of the sea.
- Perfectly Reduce the Sauce: Keep a close eye on the wine and lemon juice mixture as it reduces. You want it to be concentrated in flavor but not burnt—about 5 minutes should do the trick.
- Don’t Rush the Butter: When melting the remaining butter, do it slowly over low heat. This helps to achieve a creamy texture for your Béarnaise sauce without any separation.
- Master the Tempering Technique: When adding the warm butter mixture to the egg yolks, whisk continuously to prevent the eggs from scrambling. This is crucial for a smooth, velvety sauce.
- Garnish for Presentation: A sprinkle of fresh tarragon on top of your finished dish not only adds a pop of color but also enhances the aromatic experience of your meal.
- Pair it Right: Serve your Cod Sauté with a fresh green salad or steamed vegetables to balance the richness of the sauce and create a well-rounded meal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 2g
Protein: 35g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 240mg
