Cod or Haddock with a Charles-Aimé Robert Beurre Blanc | Maple from Canada
Fish from the hands and mind of Chef Jean-Claude Chartrand is buttery and flavoured with a superb maple-port sauce. Make it your own!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at maplefromcanada.ca.
Ingredients
- 680 g (1 1/3 lb) cod or haddock, cut into cubes
- 80 g (2/3 cup) French shallots, minced
- 50 g (1/4 cup) unsalted butter
- 30 ml (2 tbsp) maple vinegar (or sherry vinegar)
- 110 ml (3 1/2 oz) white wine
- 4 g (3/4 tsp) salt
- 200 g (3/4 cup + 2 tbsp) unsalted butter, cold, cut into small cubes
- 60 ml (2 oz) <em>Charles-Aimé Robert</em> (maple port)
- 8 g (2 tbsp) fresh tarragon
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