Roasted Codfish with Lemon–Caper Emulsion and Artichoke


Preparation info
  • Serves


    • Difficulty


Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

This is an easy but aromatic and satisfying dish, enriched by the simple beurre blanc sauce. I find that, although diners often say they don’t want to eat butter, they always seem to enjoy this classic French sauce. I have used this traditional sauce with a zesty Italian-seasoned ragoût.


  • 227 grams (1 cup) unsalted butter
  • 2 shallots, minced
  • Juice of


Prepare your mise en place.

Preheat the oven to 204°C (400°F).

Melt 28 grams (2 table