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Black Cod in a Saffron Beurre Blanc Sauce

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
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine French, Provencal
Servings 4 people

Equipment

Ingredients
  

  • 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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