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Le Chaudron recipe
Lieu noir sauce beurre blanc (Cookéo)
Pollock with beurre blanc (Cookeo)
⏱ 20 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4pollock fillets
2shallots
100 ml (½ cup)dry white wine
50 ml (3½ tbsp)white wine vinegar
150 g (5 oz)cold butter
1 pinchsalt
1grind black pepper
- 4 pollock fillets
- 2 shallots
- 100 ml (½ cup) dry white wine
- 50 ml (3½ tbsp) white wine vinegar
- 150 g (5 oz) cold butter
- 1 pinch salt
- 1 grind black pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pour a large glass of water into the Cookeo pot and set the steamer basket above it, not touching the water.
- Place the pollock fillets in the basket, season and steam for 6 minutes.
- Carefully release the pressure, keep the fillets warm and empty the water from the pot for the beurre blanc.
- Run the BROWN mode and reduce the chopped shallots with the white wine and vinegar until almost syrupy.
- Turn off the heat and whisk in the cold butter a few pieces at a time, whisking constantly until the sauce coats a spoon.
- Spoon the beurre blanc over the pollock, adjust the seasoning and serve hot right away.
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