Cod and Beurre Blanc

Cod and Beurre Blanc

Cod and Beurre Blanc
We like to pan fry this baby and serve it with a delicious potato rosti. James Martin has a banging recipe for it also with salsify which we’ve made many times but we tend to favour this!
Serves 4



  • 4 cod fillets
  • 1 bag samphire
  • 120ml white wine
  • 120ml white wine vinegar
  • 80ml cream
  • 2 shallots, finely chopped
  • 200g butter
  • 2 cloves garlic, finely chopped
  • 1 pinch of cumin
  • Salt and pepper to season
  • 2 tsp lemon juice
  • 500g Maris Piper spuds


  1. Prepare the rosti first.
  2. Peel then grate your potatoes, trying to have long strands.
  3. Squeeze out any excess liquid in the sliced potatoes.
  4. Gather all slices in a bowl.
  5. Add 60g clarified butter and salt and pepper to the potato in the bowl.
  6. Toss it all together.
  7. Prepare the cod.
  8. Pat your cod dry using kitchen roll.
  9. Season all pieces with salt and pepper.
  10. Get 2 pans ready for your fish and rosti.
  11. Melt 30g butter in a pan over medium to low heat.
  12. Lob the potato mix in the pan. 
  13. Lightly pat it down with a spatula and try to round out the edges.
  14. Cook for 12 minutes, the bottom should be golden brown and crispy.
  15. Carefully flip the rosti.
  16. A handy way of doing this is covering the pan with a board for example and turning it upside down so the rosti falls onto the board. 
  17. Melt another 30g butter in the pan and cook the other side again for 12 minutes. 
  18. While the second side is cooking, begin to cook the fish and begin thinking about your sauce.
  19. Heat another pan over medium heat and add a dash of olive oil and 30g butter.
  20. Place your cod pieces in the pan.
  21. Fry cod for 4 minutes then turn over and fry again for another 4 minutes. 
  22. Heat a very small pot of water to the boil.
  23. Drop in your samphire for 2-3 minutes then remove and set aside.
  24. Check the fish is flaky in the middle then remove and set aside. 
  25. In a pot over medium heat, add your wine, vinegar and shallots. 
  26. Bring to the boil then let simmer for about 7 minutes until reduced by about ⅔.
  27. Add your cream and season with salt and pepper.
  28. In small pieces begin adding butter while whisking vigorously.
  29. And we mean vigorously.
  30. Consistency should be like a hollandaise.
  31. Sieve sauce into bowl.
  32. Remove rosti from the pan now too and set aside.
  33. Cut into 4 slices to serve as a base for your fish.
  34. Serve fish atop each slice of rosti and pour over your sauce. 
  35. Top with samphire.