Black Cod in a Saffron Sauce Paired with a White Wine from Provence

Some cooks shy away from cooking fish because they think it’s complicated. But this dish with Black Cod is elegant, and not at all difficult to prepare. Searing the fish is super easy. And, once you have made a beurre blanc, you know there is nothing to it. Okay, maybe a little timing… but if you prepare most of it in advance, the final flourish of saffron butter takes just a few moments. I developed this recipe to pair with a Provençal wine from Chêne Bleu — their Aliot, a fantastic white blend. Continue reading here for the original article with more photos.

Black Cod with Saffron Beurre Blanc

David Scott Allen

This black cod with saffron butter is elegant and not difficult to make. Prep most of it in advance, then add the final flourish of saffron butter.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine French, Provencal

Servings 4 people

Equipment

• saucepan with lid (1.5-quart)
• medium wooden mixing spoon
• stainless steel slotted spoon
• chef's knife (8-inch)
• vegetable peeler
• silicone pastry/basting brush
• parchment paper
• baking sheet, rimmed, non-stick 10x14
• skillet oven-proof (10-inch)
• silicone spatula

Ingredients

  

1x2x3x

• 1 tbsp unsalted butter
• 1 sprig fresh rosemary
• 1/2 cup white wine
• 4 tbsp Meyer lemon juice freshly squeezed
• 1 shallot peeled and quartered lengthwise
• 1 pinch saffron pulverized to powder
• 16 slices sweet potato peeled, (1/8-inch thick)
• salt
• 1 lb black cod cut into 4 fillets*
• 2 tbsp flour
• freshly ground white pepper
• 6 tbsp butter chilled and divided
• 4 sprigs fresh rosemary small ones for garnish

Instructions

 

• Preheat oven to 400°F.
• Melt the butter in a small saucepan with the rosemary sprig; keep warm.
• Place wine, lemon juice, and shallot in a small saucepan. Season with salt. Bring to a boil, reduce heat, and simmer briskly for approximately 7-8 minutes, or until liquid has reduced to about 2 tablespoons; it will look syrupy. Scoop out and discard the shallot quarters. Add saffron powder and stir to blend. Set aside the reduced liquid.
• Brush the sweet potato slices on both sides with the rosemary butter and place on a parchment-lined baking sheet. Salt the top side of the sweet potatoes. Roast for 10 minutes, checking at 8 minutes; do not let the potatoes brown.
• Pat the fish fillets dry and season well on both sides with salt and white pepper. Coat them in flour. Heat 1 tablespoon of the butter in a 10-inch skillet. When melted, and the foam has subsided, add the fish fillets and cook until golden brown. Carefully turn the fillets to cook the other side. Once the second side is golden, the fish should be perfectly cooked. Keep warm.
• Place the reduced wine and citrus on medium heat and start whisking in the remaining cold butter, 1 tablespoon at a time, until creamy.
• Arrange 4 sweet potato slices on each plate. Top with a fish fillet, and then spoon the beurre blanc over top. Garnish each fillet with a sprig of rosemary and serve.

Notes

You can substitute halibut or sea bass for the black cod.

Keyword Butter, Cod, Fish, Saffron

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La Verrière is a property that includes a 35-hectare (87 acres) working vineyard located 3.5 kilometres (2.2 miles) outside of the hilltop hamlet of Crestet in Provence’s Vaucluse. Xavier Rolet purchased this plot of land in 1993. The parcel had been in limbo for 40 years due to an unsettled inheritance dispute. The 135-hectare (340 acres) property consisted of some neglected grapevines, a 9th-century priory, and the remains of a subsequent glass factory from 1427.

The project took over ten years and millions of decisions to complete. The Rolets ensured that all the new buildings assimilated into the landscape, where possible, old structures were retained, and the history of the medieval site was revered in every case. Xavier’s sister Bénédicte and her husband Jean-Louis Gallucci were convinced to relocate to Domaine de la Verrière to establish and run the wine operations as viticulturists and winemakers, respectively.

The first vintage (2006) of organic Chêne Bleu wines was launched to an expectant market in 2009. The Chêne Bleu wine label is a pictorial homage to the medieval past, the mythical grapes, and the tireless team that runs the operation and wine production.

Read More about Chêne Bleu Wines

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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!