FranceRoasted Cod Fillet, Camembert Beurre Blanc
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
- Yield
- 8 portions
- Preparation
- 45 minutes
- Cooking
- Variable, depending on the thickness of the fish
- Difficulty
- Intermediate
French cuisine has always been built upon the harmony between technique, exceptional ingredients and the delicate balance of flavours. This creation represents a beautiful example of contemporary French gastronomy, where the purity of a fine fish meets the elegance of one of France's most celebrated sauces.
Cod (Cabillaud), with its delicate white flesh and refined flavour, has long held an important place in French culinary tradition. In this recipe, the fish is gently cooked with precision, allowing it to preserve its natural tenderness and juiciness, while being accompanied by a unique interpretation of the classic Beurre Blanc sauce.
Beurre Blanc is one of the most iconic French sauces, traditionally associated with the Loire region. Its characteristic velvety texture is achieved through the careful emulsification of white wine reduction and cold butter, creating a sauce of remarkable elegance.
In this modern interpretation, the addition of Camembert, the legendary cheese from Normandy, introduces a deeper dimension of flavour, richness and creaminess, creating a unique connection between the sea and the French terroir.
A dish that brings together the freshness of the ocean, the generosity of the land and the timeless artistry of French cuisine.
Ingredients
For the Cod
- 8 cod fillets, approximately 180 g each, trimmed
- Fine salt or fleur de sel, as needed
- White pepper
For the Camembert Beurre Blanc
- 260 g ripe Camembert cheese
- 350 ml dry cider
- 100 g shallots, finely chopped
- 320 g cold butter, cut into cubes
- Salt, as needed
- White pepper
For the Garnish
- 1.4 kg Grenaille potatoes
- 800 g fresh spinach
- Olive oil or butter for cooking
Preparation
- 1
Preparing the potatoes: wash the Grenaille potatoes thoroughly and roast them in a preheated oven at 180°C for approximately 35 minutes, until golden on the outside and tender inside.
- 2
Cooking the cod: cook the cod fillets gently at a controlled temperature of approximately 120°C, until the internal temperature reaches around 46°C. This method preserves the delicate texture and natural moisture of the fish.
- 3
Preparing the Camembert Beurre Blanc: place the dry cider and chopped shallots in a saucepan and reduce gently over low heat until the flavours become concentrated.
- 4
Gradually incorporate the cold butter while continuously whisking to create a smooth and stable emulsion.
- 5
Add the Camembert and gently stir until it melts completely into the sauce. Adjust the seasoning with salt and white pepper.
- 6
Preparing the spinach: lightly sauté the fresh spinach until softened while maintaining its vibrant colour and freshness.
Plating
Arrange the spinach on the plate and place the roasted cod fillet on top. Add the roasted Grenaille potatoes alongside and generously coat the dish with the warm Camembert Beurre Blanc. Serve immediately.
Serving suggestion — The success of a Beurre Blanc depends on precise temperature control — keep the sauce below 65°C to prevent separation and preserve its smooth texture. Cod requires gentle cooking, as excessive heat can dry the delicate flesh, and a well-aged Camembert provides greater depth, aroma and complexity to the sauce. This dish pairs beautifully with a dry French white wine, such as a Muscadet or a Burgundy Chardonnay. Recipe contribution: with the kind contribution of Chef Eric Devert, National President — Tastynation Global France, generously shared for the Official Culinary Library of Tastynation Global.
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