Cod with Beurre Blanc, Red Wine Reduction, and Spring Vegetables
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Nutrition Facts
Per 390g serving
% Daily Value based on a 2000 kcal diet
Calories
520 kcal
26% DV
Total Fat
28.0g
43% DV
Total Carbohydrate
24.0g
8% DV
Protein
38.0g
76% DV
About
A Michelin-style plated cod dish served with cauliflower, beurre blanc, red wine reduction, buttered spring carrots, and tarragon.
Ingredients
Vitamins & Minerals
Vitamins
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Choline | 110.0mg | 20% | |
| Vitamin A | 620.0mcg | 69% | |
| Vitamin B1 | 0.1mg | 13% | |
| Vitamin B12 | 2.2mcg | 92% | |
| Vitamin B2 | 0.2mg | 17% | |
| Vitamin B3 | 8.5mg | 53% | |
| Vitamin B5 | 1.7mg | 34% | |
| Vitamin B6 | 0.5mg | 26% | |
| Vitamin B7 | 4.0mcg | 13% | |
| Vitamin B9 | 70.0mcg | 18% | |
| Vitamin C | 28.0mg | 31% | |
| Vitamin D | 2.5mcg | 13% | |
| Vitamin E | 2.8mg | 19% | |
| Vitamin K | 22.0mcg | 18% |
Minerals
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Calcium | 80.0mg | 8% | |
| Chromium | 4.0mcg | 11% | |
| Copper | 0.1mcg | 0% | |
| Iodine | 55.0mcg | 37% | |
| Iron | 1.8mg | 10% | |
| Magnesium | 45.0mg | 11% | |
| Manganese | 0.3mg | 11% | |
| Molybdenum | 12.0mcg | 27% | |
| Phosphorus | 320.0mg | 46% | |
| Potassium | 720.0mg | 15% | |
| Selenium | 38.0mcg | 69% | |
| Sodium | 520.0mg | 23% | |
| Zinc | 1.2mg | 11% |
Cod with Beurre Blanc, Red Wine Reduction, and Spring Vegetables
A classic plated fish dish featuring tender cod served with a buttery beurre blanc and red wine reduction, alongside cauliflower and spring carrots. The composition is elegant and French-inspired, with a rich sauce balance against the mild white fish.
Cod: 170 g
Cauliflower: 90 g
Beurre blanc: 45 g
Red wine reduction: 20 g
Spring carrots: 55 g
Butter: 10 g
1. Season the cod lightly and cook gently until just opaque and flaky.
2. Steam or blanch the cauliflower until tender, then warm with a little of the butter.
3. Cook the spring carrots until tender-crisp, then glaze lightly with the remaining butter.
4. Plate the cauliflower and carrots as the vegetable base.
5. Place the cod on top or alongside the vegetables.
6. Spoon the beurre blanc over the cod and finish with the red wine reduction around the plate.
Prep time: 10 minutes
Cook time: 12 minutes
Keep the cod moist by cooking it gently at moderate heat.
Warm the sauces before serving so they stay glossy.
Do not overcook the vegetables; they should retain some bite and color.
Ingredients
Instructions
Prep time and cook time
Helpful tips
Gluten-freeBalanced
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