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Blanquette de Poisson au Breton Kari (Fish Blanquette with Breton Kari)

Blanquette de Poisson au Breton Kari (Fish Blanquette with Breton Kari) is a modern French recipe (from Brittany) for a classic curry-like dish of cod in a cream base flavoured with Breton Kari. The full recipe is presented here and I hope you enjoy this classic French version of: Fish Blanquette with Breton Kari (Blanquette de Poisson au Breton Kari).

prep time

30 minutes

cook time

25 minutes

Total Time:

55 minutes

Serves:

5

Rating: 4.5 star rating

Tags : CurryFrench RecipesBreton Recipes


Known in Breton as Breizh curry Breton Kari is a curry powder from Brittany. Typically it's used fairly sparingly in fish, and crustacean-based dishes. This recipe, however, is more of a typical curry that still uses this local spice blend. A blanquette, traditionally is a dish of meat cooked in white stock that's enriched with cream and egg (though only cream is used in this recipe).

Ingredients:

700g of cod cut into large serving-sized pieces
2 large carrots (about 250g), peeled and sliced into rounds
1 courgette (about 300g), cubed
400g of small fingerling potatoes, scrubbed and halved lengthways
25g (1/2 sachet) of powdered court bouillon
1 tbsp of Breton Kari spices
2 tsp of jellied fish stock
250ml of single cream
20g butter
250ml of water
Salt and Oyster pepper (a blend of Black pepper, Voatsiperifery pepper, Cubeb pepper, white Penja pepper, Timur berries, Allspice, Passion berry), to taste
1 tsp cornflour (cornstarch)

Method:

Place a large cast iron casserole over medium heat. Add the butter, potatoes, carrots, courgette, fish stock, court boillon powder, Breton Kari and water then bring to a boil. Reduce to a simmer and cook, covered, for 15 minutes.

Add in the fish pieces, return to a simmer, cover and cook for 10 minutes. Now carefully remove the fish and vegetables and set aside to keep warm.

Add the cream and a tsp for cournflour to the cooking juices in the pan. Whisk to combine then cook, stirring frequently for 2-3 minutes, until the sauce has thickened to your liking. Adjust the seasoning to taste.

Arrange the fish and vegetables in a deep serving dish. Pour over the sauce and serve.