Poached Cod with Champagne Beurre Blanc & Pilaf

Prep time: 20 min | Cook time: 40 min | Servings: 2

Recreate the elegance of Stockholm’s legendary Wedholms Fisk. This dish features flaky, butter-poached cod enveloped in a silky champagne reduction, served alongside earthy mushrooms and airy rice. It is pure, refined seafood perfection.

Ingredients

The Cod & Mushrooms

• 400g (14 oz) Fresh cod loin, cut into two thick portions

• 200g (7 oz) Shiitake or Cremini mushrooms, sliced

• 30g (2 tbsp) Unsalted butter for sautéing

• Salt and white pepper to taste

Champagne Sauce

• 150ml (2/3 cup) Dry Champagne or sparkling wine

• 100ml (roughly 7 tbsp) Heavy cream

• 150g (1 ¼ sticks) Cold unsalted butter, cubed

• 1 Small shallot, finely minced

• 1 tsp Lemon juice

Rice Pilaf

• 200g (1 cup) Long-grain white rice, rinsed

• 400ml (1 ¾ cups) Chicken or fish stock

• 1 tbsp Butter

• ½ Small onion, finely minced

Garnish

• 1 bunch Fresh chives, finely minced

Instructions

1. Sauté Aromatics: Melt 15g (1 tbsp) butter in a pot. Sauté minced onion until translucent, about 3 minutes.

2. Toast Rice: Add 200g (1 cup) rice. Stir for 2 minutes until edges are translucent and grains are coated in butter.

3. Simmer Pilaf: Pour in 400ml (1 ¾ cups) stock. Bring to boil, cover, and simmer on low for 15 minutes. Let rest.

4. Reduce Champagne: In a saucepan, simmer 150ml (2/3 cup) champagne and shallots until liquid reduces to about 2 tablespoons.

5. Add Cream: Pour 100ml (7 tbsp) heavy cream into the reduction. Simmer until thickened enough to coat the back of a spoon.

6. Emulsify Sauce: Lower heat to minimum. Whisk in 150g (1 ¼ sticks) cold butter, one cube at a time, until velvety. Strain.

7. Sauté Mushrooms: In a separate pan, sauté 200g (7 oz) mushrooms in 30g (2 tbsp) butter until golden and tender. Season lightly.

8. Poach Cod: Season fish. Place in a shallow pan with a splash of water and butter. Cover and steam 6–8 minutes at 55°C (130°F).

9. Assemble Dish: Place mushrooms in a shallow bowl. Top with the cod loin. Pour generous amounts of champagne sauce over the fish.

10. Final Touch: Garnish the fish and sauce liberally with minced chives. Serve the rice pilaf in a separate side bowl.

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Recipe inspired by restaurant

Wedholms fisk

Stockholm

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