Erik's Cod in Creamy White Wine Sauce with Rice

Cod gently poached in a smooth sauce of white wine, cream and strained vegetable stock, served with white rice and lemon. Adapted from Erik's Cibello film.

Servings: 3

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Ingredients

• 600 g Cod fillet
• 120 g Yellow onion
• 150 g Carrot
• 100 g Leek
• 150 g Celeriac
• 2 cloves garlic
• 1 tbsp Olive oil
• 600 ml Water — For the vegetable stock.
• 150 ml White wine (dry, 12% alcohol)
• 300 ml Whipping cream
• 25 g Butter
• 240 g White rice
• 450 ml Water — For the rice; adjust the water according to the packet.
• ½ lemon
• 6 g Salt
• 0.5 g White pepper

Method

1. Check that the cod fillet is skinless and boneless. Pat it dry and cut one evenly sized piece per serving. Season the fish with two-thirds of the salt, cover and refrigerate while you prepare the sauce.
2. Peel the onion, carrot and celeriac. Wash the leek thoroughly and use its white and light green parts. Cut the vegetables into small pieces, then peel and crush the garlic. Heat the olive oil in a roomy saucepan over medium heat. Soften the onion and leek, add the carrot and celeriac and cook, stirring, for 8–10 minutes in total without dark browning. Add the garlic for the final minute.
3. Add the water listed for the vegetable stock and loosen anything stuck to the bottom of the pan. Simmer for about 10 minutes. Strain through a fine sieve, let the vegetables drain and return the stock to the pan. Aim for half the volume of water you started the stock with. Simmer to reduce it, or top up with a little water if needed.
4. Note the level of the stock in the pan. Add the white wine and simmer uncovered until the liquid is back at that level. Add the cream and simmer uncovered for about 10–15 minutes, until the sauce lightly coats the back of a spoon but is still loose enough to poach the fish. Allow roughly 150–170 ml of sauce per serving. Add a little water if it gets too thick.
5. Cook the rice while the sauce is simmering. Rinse the rice in a sieve. Use the water listed for the rice, or follow the packet’s water-to-rice ratio for the amount of dry rice you are cooking. Add half the remaining salt. Cook covered and leave to rest according to the packet instructions. Fluff with a fork.
6. Take the cod out of the fridge only when the sauce is ready. Add the pieces and poach very gently; do not let the sauce boil vigorously. Spoon sauce over the fish. Allow about 6–10 minutes, or longer for thick pieces, and use a thermometer to check that the centre of the thickest piece reaches 63 °C.
7. Lower the heat and let the butter melt into the sauce without breaking up the fish. Add the white pepper and the rest of the salt. Cut the lemon into wedges. Serve the rice, cod and sauce with a lemon wedge per serving.