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Fish, Classics and bistro fare

Fish blanquette with rice

Fish blanquette with rice is a stew of cod and pollock, carrots, and mushrooms in a creamy lemon sauce, serving 4 in 50 minutes at medium difficulty, for €3.90 per person. The key is finishing the sauce with an egg yolk off the heat, so it turns silky without curdling.

Fish blanquette has the same gentle comfort as the classic veal version, just lighter, with carrots, mushrooms, and rice.

Fish blanquette with rice
Total time
50 min
Difficulty
Medium
Cost per person
€3.90
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Fish blanquette keeps the same gentle comfort as the classic veal version, just lighter and with a hint of the sea. Cod and pollock break into tender chunks in a creamy sauce brightened with lemon, while mushrooms add bite and carrots a touch of sweetness. Plain rice soaks up the sauce and rounds out the plate without weighing it down.

It's a good fit for a slightly more thoughtful weeknight dinner, or a calm Sunday with the family when you want something soothing but not heavy. Kids tend to like it, since the sauce is mild and the fish is soft and easy to eat. The only tricky part is the final sauce, which just needs patience and the right timing off the heat.

The ingredients

4 people

Fish counter

  • Cod and pollock fillets 700 g

Fruits and vegetables

  • Carrots 3
  • White mushrooms 250 g
  • Onion 1
  • Lemon 1

Pantry

  • Fish stockoften in the pantry 50 cl
  • Flouroften in the pantry 40 g
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g
  • Heavy cream 15 cl
  • Egg yolk 1

Allergens Fish, Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the sliced carrots and chopped onion in a bit of the stock for a few minutes. 10 min

    Slice the carrots thin so they cook quickly.

  2. Poach the fish pieces in the rest of the simmering stock, then lift them out and keep the stock. 6 min

    The stock should never boil, the fish should stay in large chunks.

  3. Melt the butter, stir in the flour, then whisk in the poaching stock little by little, and add the mushrooms. 8 min

    Pour the hot liquid onto the cold flour, you'll get no lumps at all.

  4. Off the heat, mix the cream with the egg yolk and stir it into the sauce, then add the lemon, salt, and pepper.

    Don't let it boil again, or the egg yolk will curdle.

  5. Return the fish and carrots to the sauce, warm it gently, and serve with rice cooked in salted water. 11 min

    Stir with a wooden spoon so the fish stays in whole pieces.

Our tips to get it right

  • Pick firm fish fillets and pat them dry before poaching, the sauce will stay less watery.
  • Always keep the fish poaching liquid, it carries most of the flavor into the sauce, never pour it out.
  • If the sauce looks too thick at the end, loosen it with a splash of warm broth rather than water.

The variations

  • Swap the cod and pollock for salmon for a richer, pinker blanquette.
  • For a fish-free version, poach chicken breast the same way, the sauce stays exactly the same.
  • For a quicker kid-friendly meal, serve the sauce and fish over pasta instead of rice, it cooks faster.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Fresh bread for the sauce

Storage

The blanquette keeps for 2 days in the fridge in a sealed container, store the rice separately. Reheat gently over low heat, stirring, without letting it boil so the sauce doesn't split. It doesn't freeze well because of the egg yolk and cream.

Questions about this dish

Can you use a different fish instead of cod?

Yes, any firm white fish works well, like hake or haddock. Avoid delicate fish that might fall apart while poaching.

Can you make this blanquette ahead of time?

You can cook the sauce and fish a day ahead, without the egg yolk finish. Add the cream and yolk when gently reheating just before serving.

Why pour the hot broth over cold flour?

This prevents lumps from forming in the sauce. The mixture smooths out easily with just a whisk.

Should the rice cook at the same time as the blanquette?

Start the rice while you make the sauce, so both finish together. It usually takes about 10 to 12 minutes in salted boiling water, depending on the rice.

How long does it take to make a fish blanquette with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fish blanquette with rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish blanquette with rice cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose, eggs. Always check the labels of the products you buy.

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