Cod with White Wine Sauce & Leek Stoemp | Belgian Classics

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Clean and finely dice a large shallot.

Sauté the shallot in a knob of butter, ensuring it does not color.

Deglaze the pan with white wine and let it reduce by half.

Add fish stock and reduce that by half as well.

Pour in heavy cream and let it simmer until thickened, checking for a yellow color as a sign it's ready.

Season the sauce with chicken stock paste or a small piece of chicken stock cube for enhanced flavor.

Pass the sauce through a fine sieve for a smooth result.

Brine the fish for 30 minutes in a mixture of 2 parts coarse sea salt and 1 part sugar.

Peel 1.2 kg of starchy potatoes and boil them in salted water until tender, about 20 minutes, checking doneness with a knife.

Clean 4 leeks by removing outer green leaves, cutting them lengthwise, and rinsing under cold water.

Cut the leeks into small chunks.

Melt some butter in a large pot and sauté the leeks for about 15 minutes until soft and fragrant, seasoning with salt and white pepper.

Once the potatoes are ready, add them to the leeks and mash together, adding a splash of milk for smoother consistency.

Pan-fry the brined fish in light brown butter until just cooked through, removing thinner pieces earlier as needed.

Plate the dish using a serving ring, adding a portion of leek stoemp, placing the cod on top, and draping the white wine sauce around it, finishing with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens