Delicate fillets of poached cod served under a velvety white wine and cream sauce—cabillaud à la crème is a subtle, comforting dish from France’s coastal kitchens, where gentle poaching meets creamy refinement.
FR / EN
Cabillaud à la crème / Cream-Poached Cod
Regional Style
Normandy / Northern Coastal Cuisine
Servings
Serves Four
Ingredients
- 4 cod fillets (150–180 g each), skinned and boneless
- 500 ml fish fumet (or court-bouillon)
- 100 ml dry white wine (e.g., Muscadet or Gros Plant)
- Salt, to taste
- White pepper or nutmeg, optional
- 1 teaspoon lemon juice
- For the cream sauce:
- 30 g butter
- 30 g flour
- 300 ml strained poaching liquid
- 100 ml heavy cream
- 1 egg yolk (optional, for liaison)
- 1 teaspoon chopped chervil or parsley (optional)
One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Poach the Cod
In a wide, shallow pan, bring the fish stock and white wine to a simmer. Season the cod fillets lightly with salt. Gently place them into the simmering liquid and poach for 7–9 minutes, or until opaque and just cooked through. Do not boil.
Remove the fish with a slotted spatula and keep warm—strain and reserve 300 ml of the poaching liquid.
Make the Cream Sauce
In a saucepan, melt the butter and add the flour, stirring to form a blond roux. Cook gently for 2 minutes without coloring. Gradually add the reserved poaching liquid, whisking until smooth. Simmer 10 minutes, then stir in the cream.
For refinement, whisk the egg yolk with a spoonful of cream and remove from the heat. Stir gently to thicken further without boiling. Season with salt, a drop of lemon juice, and white pepper or nutmeg if desired.
Assemble and Serve
Place the cod fillets on warm plates or in a serving dish. Spoon the hot sauce generously over the top. Garnish with chopped herbs if desired.
Serving Suggestions & Garnishes
Traditionally served with steamed potatoes, buttered spinach, or a rice timbale. A spoon of purée de pois cassés also pairs beautifully. Light white wines (Muscadet, Chablis) are ideal companions.
Tips, Tricks, or Variations
Avoid overcooking the cod—it must remain flaky and moist. For a richer Normandy-style version, finish with a few drops of Calvados and a touch more cream. Haddock or whiting may also be prepared this way.
Historical & Cultural Context
Cabillaud à la crème hails from the northern coastal regions of France, particularly Normandy and Brittany, where white fish and dairy are cornerstones of the cuisine. The pairing of poached fish with a cream sauce dates back to the 18th century, when fish was prized not only for its delicacy but also for its association with fast days and the Lenten calendar.
In inland kitchens, this dish was considered light and refined, making it a favorite on both middle-class Sunday menus and in the bistro service. It is a model of subtle French saucing where stock, wine, and cream are carefully balanced to support the fish, not mask it.
It remains a quietly luxurious dish, evoking the scent of seaside kitchens, copper pans, and freshly skimmed cream.
