Pan-fried cod, sauce blanquette, green peas and crumbled bacon. A simple, delicious dish that works as either a starter or a main course — and a perfect take on the traditional Danish New Year’s Eve cod (nytårstorsk).
If serving it as a main, I would personally go for a larger piece of cod and add a few boiled or oven-roasted potatoes.
The sauce blanquette can be made ahead and simply reheated gently before serving, which makes this a very easy and really good meal to put in front of guests.
Pan-fried cod loins taste wonderful — mild and delicate, with a pleasing texture.
Cod with sauce blanquette is soft and mild in character; the peas add freshness, and the bacon gives the dish a satisfying depth and a little crunch.
Pan-fried cod with sauce blanquette, peas and bacon
Recipe for pan-fried cod loins with French sauce blanquette, crumbled bacon and peas.
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Ingredients
Fish and accompaniments
- 4 cod loins, approx. 120 g each
- 8 green cabbage leaves, Savoy or pointed (sweetheart) cabbage
- 150 g peas
- 4 rashers bacon
- Clarified butter or rapeseed oil
- Fresh dill, pea shoots or watercress, to garnish
Blanquette sauce
- 200 g butter
- 200 ml stock, fish or chicken
- 2 egg yolks
- 1 egg
- 2 tbsp crème fraîche, ideally full-fat (38%)
- 1 tbsp lemon juice
- Salt and pepper
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Method
Fish and accompaniments
- Sprinkle the fish with a little salt and sugar and leave the pieces to stand for 10 minutes.
- Meanwhile, fry the bacon in a frying pan until crisp, then leave it to drain on a piece of kitchen paper. Chop it finely and set aside.
- Pour boiling water and a pinch of salt over the peas and leave them until thawed. Then drain them well.If you are using fresh peas, simply pod them.
- Cut the cabbage leaves into rounds about 7 cm in diameter. Pour boiling water and a pinch of salt over them, leave for a couple of minutes, then plunge them into iced water.Before serving, pat the leaves dry with a little kitchen paper.
- Melt a good knob of clarified butter, or heat the oil, in a frying pan.
- Wipe the excess salt and sugar off the cod with a little kitchen paper and fry the pieces over a medium heat for about 3-4 minutes on one side, depending on thickness.
- Turn the cod pieces over, turn off the heat and let the fish finish cooking in the residual heat on the other side. Season with a little salt and pepper.
Blanquette sauce
- If you can, take the eggs and crème fraîche out of the fridge about 20 minutes beforehand.
- Melt the butter in a saucepan together with the stock and heat it through thoroughly. Turn off the heat and leave the mixture to stand for a moment. Ideally it should be at about 80°C.
- Whisk the egg, egg yolks, crème fraîche and lemon juice together in another small saucepan – it should not be over the heat.
- Then add the butter mixture in a thin stream while blending the sauce constantly with a stick blender. Continue until all the butter and stock mixture has been used, blending constantly as you pour it in slowly.If necessary, tilt the pan so the blender catches the sauce straight away.
- Season the sauce to taste with more lemon juice, salt and freshly ground pepper, and give the sauce a thorough final blend.
To serve
- Pour the sauce into the bottom of 4 shallow bowls.
- Scatter over the peas and place the cod on top.
- Sprinkle the bacon over the fish and a little into the sauce, and lay the cabbage leaves over the fish.
- Garnish with fresh herbs and serve the dish with freshly ground pepper on top.
Nutrition
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Meget lækker
Hej Clars
Hvor gør det mig glad at høre – tusind tak 🙂
Warm wishes, Dianna
Nogle gode vin ideer til denne ret?
Hej Kirsten
Uhhh jeg er desværre ikke særlig kendt med vine – men der ved jeg at Google kan være super behjælpelig:)
Warm wishes, Dianna
Det ser så lækkert ud. Må man spørge hvilken fiske boullion du bruger. Er så mange for at få fat i en der smager alt for meget af fisk
Hej Gitte
Tusind tak 🙂
Jeg bruger den fra knorr eller Oscars – de fungerer fantastisk 🙂
Warm wishes, Dianna
Det ser så lækkert ud. Må man spørge hvilken fiske fond du bruger. Er så mange for at få fat i en der smager alt for meget af fisk
Retten smagte os virkelig godt . Serverede den som hovedret med lidt små nye kartofler og brocoliadparges
Hej Lis
Hvor er det dejligt at høre, tusind tak for de søde ord 🙂
Warm wishes, Dianna
Hej Diana
Så smuk en ret. Må jeg spørge ind til hvor du har anskaffet dig de smukke dybe tallerkener
Hej Lene
Tusind tak for de søde ord 🙂
Tallerkenerne er fra Würtz keramik 🙂
Warm wishes, Dianna
Super lækker ret! Og relativt nem at udføre (den eneste udfordring er at nå at få samlet det hele inden de enkelte dele bliver kolde). men det er nok bare indtil man har lidt mere erfaring 🙂
Hej Zandra
Hvor er det dejligt at høre – tusind tak:)
Warm wishes, Dianna
Super ret. Den skal jeg snart lave igen.
Hej Grethe
Det er jeg virkelig glad for at høre, – tusind tak 🙂
Warm wishes, Dianna
Hej
Jeg elsker din mad, specielt denne ret!
Jeg vil gøre opmærksom på, at COOP lige har lagt præcis det samme op. Ser tyv stjålet ud. Du kan selvfølgelig have givet tilladelse.
Tak for mad;
Hej Oliver
Tusind tak for din besked, – hvor gør det mig bare glad at høre 🙂
Og hvor er det sødt af dig at skrive det, men den er god nok – det var en opskrift jeg udviklede for Coop for et par år siden 🙂
Warm wishes, Dianna
Hvor kommer de syltede senneps frø ind? De står ikke i opskriften
Hej Jørgen
Der er ikke brugt syltede sennepsfrø til denne ret, – men det er der derimod til den der hedder “Stegt pighvar, sauce blanquette og bløde løg” 🙂
Kan du have forvekslet de to opskrifter? 🙂
Dbh Dianna
Hej Dianna, tak for svaret. nej – men det var Tinas kommentar tidligere på siden, om at “undlad endelig ikke de syltede sennepsfrø” der forvirrede mig.
Hej igen Jørgen
Arh det kan jeg godt forstå, – jeg tror Tina må have taget inspiration fra den anden opskrift:)
Rigtig god weekend:)
Dbh Dianna
Denne ret smager himmelsk, og undlad endelig ikke de syltede sennepsfrø – de er prikken over i’et