Dinner Menu: Pan-Seared Cod + Pommes Puree+Braised Leeks+ Beurre Blanc

Steal my Dinner Menu! This is one of those dinners that looks super impressive, like out of a cute little French bistro, but is honestly way more approachable than it might initially seem. You’ve got buttery braised leeks, the smoothest pommes purée, and a silky beurre blanc that pulls everything together, all topped with a filet of pan-seared cod. It’s rich, clean, and balanced without feeling heavy. This is the kind of plate that feels restaurant-level, but you can absolutely pull it off at home without stressing. Don’t forget your thermos!

For the Braised Leeks

Ingredients

• 4 large leeks (white and light green parts only, halved lengthwise, rinsed well)

• 2 tbsp unsalted butter

• 1/2 cup sauvignon blanc

• 1/2 cup chicken broth

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions:

1. Preheat oven to 375°F. In an oven-safe pan, heat the butter over medium heat. Place the rinsed and dried leek halves cut side down, and cook for 3–4 minutes until lightly browned, then flip and cook for 2 more minutes.

2. Pour in the white wine and broth, season with salt and black pepper, and bring the mixture to a simmer. Cover the pan with a lid and put it in the preheated oven. Bake the leeks for 25–30 minutes.

For the Beurre Blanc

Ingredients:

• 1/4 cup dry white wine

• 1/4 cup white wine vinegar

• 1 small shallot, minced

• 1 stick of cold unsalted butter, cubed

• Salt and white pepper to taste

• Fresh chives

Directions:

1. In a medium pot, combine white wine, white wine vinegar, and minced shallot and simmer over medium heat until the liquid reduces to 1.5-2 tablespoons.

2. Reduce the heat to low, and whisk in the cold butter cubes 1-2 at a time until the sauce is smooth and silky.

3. Run the sauce through a small sieve and fill a thermos with warm water. Once the thermos is warm, dump water out, and dry the inside.

4. Season with salt and white pepper to taste.

5. Add chives and place the sauce into your warmed thermos out of the way while you work on the rest. This will keep your sauce warm but clear room on your stovetop.

For the Pommes Puree

Ingredients

• 2 lbs of Yukon gold potatoes,

• 1 stick unsalted butter, room temp

• 1 cup heavy cream

• ¼ cup reserved water

• 2-3 teaspoons of salt for the water + more to taste at the end

• White pepper

• 2 sprigs thyme

Directions:

1. Wash, peel, and cut the potatoes into large cubes.

2. Place them into a large pot of cold water seasoned well with salt. Bring the pot to a boil and cook for 30 minutes, until tender.

3. Meanwhile, heat the cream and thyme in a small saucepan over low heat, add ¼ cup of reserved water, and mix into the cream.

4. Drain the potatoes and place them back into the large pot off the heat and allow them to steam off for 5 minutes.

5. Put potatoes through a ricer and stir in the cream.

6. Put the mashed potatoes through a sieve and add butter, salt, and white pepper. Keep warm over low heat, stirring occasionally until ready to serve.

For the Pan-Seared Cod

Ingredients:

• 4 cod filets, patted dry with paper towels

• 2 tablespoons flour

• salt & pepper

• 2-3 tablespoons unsalted butter

• 2 sprigs thyme

• Fresh parsley for garnish

Directions:

2. Heat the pan to medium-high and pat cod filets with a paper towel before seasoning with salt and pepper and lightly pressing them into the flour.

3. Place the cod filets into the hot oiled pan for 1-2 minutes, turn the heat down to medium when you start to see the crust forming.

4. Cook another 2 minutes undisturbed and add butter and thyme.

5. Flip filets and start basting them with the herbed butter for 1-2 minutes.

6. Set them aside to rest.

Plating: Beurre blanc, followed by the pommes puree, topped with 1-2 leeks, and the service side of the cod or the “prettiest side”.