Sous Vide Cod Roulade with Herbed Beurre Blanc

bigboyrecipe2015
Jul 30
4 min read

In the world of French cuisine, every dish is a sensory adventure. Today, I’m taking you into the elegant realm of French cooking to savour a dish that is both refined and heartwarming—Sous Vide Fish Roulade with French Beurre Blanc. With its delicate fish texture and rich yet balanced sauce, this dish transforms simple ingredients into a masterpiece on the dining table. Get your taste buds ready, and let’s explore this romantic flavour from France together!

Sous Vide Cod Roulade with Herbed Beurre Blanc

What is Beurre Blanc?

Beurre Blanc, meaning “white butter sauce” in French, is a classic sauce originating from the Loire Valley in western France. As the name suggests, butter (Beurre) is the star, combined with white wine and white wine vinegar, gently cooked to release a subtle tanginess and creamy aroma. Its preparation seems simple but requires patience and skill—butter must be slowly incorporated in batches over low heat to achieve that velvety, smooth texture. Adding herbs like dill or thyme introduces a fresh layer of complexity, making Beurre Blanc a perfect match for seafood or fish. This sauce is not just a delight to the palate but also embodies the French culinary philosophy of “less is more.”

What is Fish Roulade?

Fish Roulade is essentially a fish roll, a cooking technique where fish fillets are rolled into a cylindrical shape. The essence of this dish lies in maximising the tender texture of the fish. We start by removing the skin and bloodline from the fillet, keeping only the purest flesh, then spread a layer of homemade fish mousse (made from blended fish, egg white, and herbs) to add flavour and act as a binding agent. The fillet is then carefully rolled up and tightly wrapped in cling film to maintain its shape. This method not only creates an elegant presentation but also evenly distributes the herb’s aroma, ensuring every bite is layered with flavour. Through slow cooking, the roulade retains its tender texture, melting softly on the tongue.

Besides Cod, What Other Fish Can Be Used?

While this slow-cooked fish roulade uses blue cod for its delicate texture and mild sweetness, the options are vast. Flounder is another excellent choice, with its soft, slightly sweet flesh that pairs beautifully with Beurre Blanc’s tangy richness. Salmon brings a bolder flavour, its natural oils complementing the sauce’s creaminess. Additionally, firmer fish like sea bass or snapper can add a different texture to the roulade. As long as the fish is fresh and has a suitable texture, you can experiment freely to create your own flavour combinations.

Sous Vide and Poaching

Slow cooking (sous-vide) or poaching is the soul of this dish. These low-temperature cooking methods allow precise control (e.g., 55°C), letting the fish gently cook while retaining its moisture and tender texture, avoiding overcooking or dryness. This delicate texture forms a perfect contrast with the rich, creamy Beurre Blanc—the fish’s freshness intertwines with the sauce’s richness on the palate, neither greasy nor overwhelming, delivering a satisfying bite every time. The slow-cooked roulade is like a canvas, carrying the bold strokes of Beurre Blanc, creating a harmonious and luxurious taste experience.

Slow-Cooked Fish Roulade with French Beurre Blanc is a dish that elevates simple ingredients into extraordinary flavors. It showcases the sophistication of French cuisine while reflecting the warmth and care of handmade cooking. Whether you’re preparing a cozy family dinner or entertaining special guests, this dish will make your table shine. I hope you’ll try your hand at this recipe and let your kitchen become a stage for creativity!

Watch the video below now! Scroll down for a detailed written recipe and instructions.

Ingredients

Fish Roulade (serves 2):

Cod Fillet	1 piece (500G)
Egg White	1 each
Thickened Cream	20ml
Salt	to taste
Ground White Pepper	to taste
Chopped herbs	to taste

Beurre Blanc:

White Wine	200ml
White wine vinegar	30ml
Shallots	2 each
Whole Black Pepper	few each
Thickened Cream	50ml
Salt	1 pinch
Unsalted Butter	120g
Thyme, Dill, Pasley	few sprigs
Salmon roe	1 tbsp

Steps

Fish Roulade:

1.

Preheat your sous vide machine to 55°C. Chop the thyme, dill, and parsley.

2.

Remove the skin from the fish fillets and trim them into rectangular shapes. Slice each fillet open lengthwise down the center without cutting all the way through. Place the trimmed-off pieces together with egg white, cream, salt, white pepper, and some chopped herbs into a blender, and blend into a smooth fish mousse.

3.

Lay a sheet of cling film on the work surface. Place one fish fillet on it, spread a layer of fish mousse in the center, then place the other fillet on top. Roll tightly using the cling film, pulling it to secure, and tie both ends firmly.

4.

Place the roulade into the water bath and sous vide at 55°C for 40 minutes.

5.

Remove from the water and set aside.

Beurre Blanc:

6.

Finely slice the shallots; Cut the butter into cubes and return to the fridge to keep cold.

7.

In a saucepan, combine the white wine, white wine vinegar, sliced shallots, and peppercorns. Simmer until reduced to about 80ml, then strain.

8.

Pour the strained liquid back into the pot. Add the cream and salt, and bring to a gentle boil over medium heat.

9.

Reduce to very low heat. Gradually whisk in the cold butter cubes one by one, letting the sauce emulsify. Once all butter is incorporated, turn off the heat.