Fillet of Cod Flemish Style
Elevate your seafood dinner with this elegant Fillet of Cod Flemish Style recipe, a celebration of delicate flavors and refined technique. Tender cod fillets are gently poached in a fragrant broth of white wine, fresh herbs, and vegetables, infusing them with subtle aromatics. The dish is completed with a luscious cream sauce, thickened with a classic roux and brightened with a hint of lemon. Finished with a sprinkle of vibrant chives, this sophisticated yet accessible recipe pairs beautifully with steamed potatoes or fresh vegetables, making it perfect for both weeknight meals and special occasions. Whether you're seeking a light, flavorful seafood dish or aiming to impress your dinner guests, this Flemish-style cod delivers in every way. Keywords: cod fillet recipe, Flemish-style fish, creamy seafood sauce, poached cod, elegant seafood dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces cod fillets
- 1 medium onion
- 1 medium carrot
- 1 piece celery stalk
- 4 sprigs parsley
- 1 leaf bay leaf
- 250 ml dry white wine
- 250 ml water
- 50 g butter
- 2 tbsp all-purpose flour
- 150 ml heavy cream
- 1 piece lemon
- 1 to taste salt
- 1 to taste black pepper
- 2 tbsp (chopped) fresh chives
Instructions
Peel and thinly slice the onion.
Peel and thinly slice the carrot.
Slice the celery stalk into thin strips.
In a large skillet or shallow pan, combine the sliced onion, carrot, celery, parsley sprigs, bay leaf, white wine, water, and a pinch of salt. Bring the liquid to a gentle simmer.
Place the cod fillets into the simmering liquid, ensuring they are fully submerged. Poach the fish for 8-10 minutes or until the fillets are opaque and just cooked through. Carefully remove the fish and set aside on a warm plate. Strain and reserve the poaching liquid.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually add 400 ml of the reserved poaching liquid to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce to a simmer and cook for 5 minutes until thickened.
Stir in the heavy cream and a squeeze of lemon juice. Season with salt and pepper to taste.
Arrange the cod fillets on a serving platter or individual plates. Spoon the creamy sauce over the fish.
Garnish with chopped fresh chives and serve immediately with steamed potatoes or a side of fresh vegetables.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 13.9 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 274 mg | 21% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 4146 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
