Stock-pot fish

A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.

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For2 people 4 people 8 people 12 people

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For 4 people, you will need:

2 carrots
½ white cabbage
1 piece fish
2 turnips
100 g mange-tout peas
30 g butter
200 ml cream
salt
pepper
2 tablespoons coarse salt

Nutritional information:

Whole recipe

Calories

1260

63%

Proteins

47g

18%

Carbohydrates

76g

Fats

85g

13%

Per 100 g

Calories

Proteins

Carbohydrates

<1%

Fats

Per person

Calories

315

16%

Proteins

11g

Carbohydrates

19g

Fats

21g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 1 hour 33 min.
Resting : 3 min.
Cooking : 1 hour
Start to finish : 2 hours 36 min.

Preservation : Several days in the fridge, covered by a plastic film.

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How much will it cost?

For 4 people : 5.17 €
Per person : 1.29 €

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Note : These prices are only approximate. Read more...

Step by step recipe:

Wash, peel and cut 2 carrots and 2 turnips into small sticks (julienne).
Wash 100 g mange-tout peas.
Cut into small pieces.
Cut ½ white cabbage into small strips, wash and dry them.
In a large pan boil about 2 litres water, add 2 tablespoons coarse salt.
Put in carrots, bring back to the boil, and cook for about 2 or 3 minutes until the sticks are soft.
Remove carrots from boiling water, and put them in cold water.
When they have cooled completely, drain and set aside.
Continue like this for all the vegetables, without changing cooking water, which is becoming the vegetable stock for cooking the fish. Set vegetables aside.
Wash 1 piece fish, it's not necessary to remove skin and bones now, that will be much easier when fish is cooked.
Put fish into the vegetables broth, over a low heat. Cook gently, without boiling, just barely simmering, until it becomes opaque (about 40 minutes). A better method: cook until internal temperature reaches 70°C or 158°F (an electronic thermometer is useful). Once at this temperature, the fish is cooked, and longer or hotter cooking serves no purpose.
When fish is cooked, you can now easily remove skin, bones and other bits to keep only the very best of flesh. Note: Up to this point everything can be prepared in advance, like the day before.
Melt 30 g butter in a large pan.
Pour in vegetables, heat through thoroughly stirring round from time to time, then add 200 ml cream.
Add fish.
Mix well, season, and serve as soon as the mixture is nice and hot.

Remarks:

You can use any kind of fish for this recipe, but it's a good opportunity to use cheaper kinds, and the fish can be prepared beforehand.

If you don't wish to use cream, it's not essential.

Source:

Home made

Last modified on: February 21^th 2011

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Salmon "en papillote" with small vegetables

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