Poached Cod with Champagne Sauce

At Stockholm’s legendary Wedholms Fisk, luxury lies in restraint and immaculate technique. This recreation centers on pristine Atlantic cod gently steamed until pearlescent and tender, rested atop earthy pan-roasted mushrooms and enveloped in an emulsion of reduced fish fumet, shallots, crème fraîche, and cold butter. Finished with a final splash of crisp Champagne just before plating, it offers an arresting balance of rich dairy and sparkling acidity alongside aromatic rice pilaf.

The Bistro Recipe

Inspired by Stockholm's Wedholms Fisk, this dish pairs butter-tender poached cod with wild mushrooms, a glossy Champagne-mounted reduction, and fluffy pilaf.

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings 2

Method Poach & Emulsify

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Fish & Mushrooms

• 2 pieces thick cod loin fillets (approx. 180g / 6.5 oz each)
• 0.33 lb wild mushrooms or cremini, sliced
• 1 tbsp unsalted butter, for searing

The Champagne Emulsion

• 1 piece shallot, minced fine
• 0.25 cup dry white wine
• 0.5 cup mild fish fumet or light stock
• 2 tbsp crème fraîche
• 4 tbsp cold unsalted butter, diced
• 0.25 cup dry Champagne or brut sparkling wine
• 1 tbsp finely snipped fresh chives
• Fine sea salt & white pepper, to taste

The Rice Pilaf

• 0.5 cup long-grain or jasmine rice
• 1 tbsp unsalted butter
• 0.85 cup light chicken or vegetable stock

Instructions

1. 1
   Start the Pilaf

   Melt butter in a saucepan over medium heat; toast rice grains until translucent and glossy.

2. 2
   Simmer the Rice

   Pour in hot stock, cover tightly, reduce heat to low, and cook 15 minutes undisturbed.

3. 3
   Sauté Mushrooms

   Brown sliced mushrooms in foamy butter until caramelized and crisp at edges; keep warm.

4. 4
   Poach the Cod

   Bring white wine and fumet to bare simmer; add cod, cover, and gently steam 7–8 minutes.

5. 5
   Reduce Poaching Liquid

   Transfer fish to warm plate; rapidly boil pan liquid with minced shallot down to two tablespoons.

6. 6
   Emulsify Sauce

   Whisk in crème fraîche; remove from heat and vigorously mount cold butter cubes until velvety.

7. 7
   Add Champagne

   Pour in fresh Champagne off heat for bright acidity and aroma; season with white pepper.

8. 8
   Assemble & Serve

   Arrange mushrooms, rest warm cod on top, drape with sauce, scatter chives, and serve with pilaf.

Bistro Secret

The hallmark of Wedholms Fisk is adding the Champagne completely off heat at the very last second. Simmering Champagne dulls its delicate floral top notes; folding it into the butter emulsion raw preserves vivid effervescence and essential crisp acidity.

Curated Cellar Pairing

Blanc de Blancs Champagne or Chablis Premier Cru: Crisp green orchard fruit, persistent chalky minerality, and fine brioche tones effortlessly balance the rich butter emulsion without overpowering the subtle cod.

More Inspiration from Wedholms Fisk

Explore our dining guide to Wedholms Fisk, alongside more signature dishes you can recreate at home.

Wedholms Fisk

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