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.

Recipe inspired by restaurant

Wedholms fisk

Stockholm